45 minutes
A delicious vegetarian dish featuring tender eggplant rounds stuffed with a flavorful chickpea mixture and served with a zesty mint chutney.
Eggplant, sliced into 1/4-inch rounds
0 lb
Sea Salt, fine
to taste
tablespoons
White Onion, halved and thinly sliced
each
Garlic Clove, minced
each
teaspoons
teaspoons
teaspoons
Cayenne
teaspoons
Ripe Tomatoes, chopped
0 lb
Cooked Chickpeas, drained and rinsed
cups
cups
Cilantro, leaves and tender stems
cups
Jalapeno Peppers, seeded and chopped
each
Scallion, cut into 1-inch lengths
each
teaspoons
Plain Yogurt, for serving (optional)
to taste
1. Prep Eggplant
Season eggplant rounds with fine sea salt. Warm a skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, lay eggplant slices in a single layer, cooking until browned, then flip (3-5 minutes each side). Transfer to a paper towel-lined plate. Repeat with remaining eggplant, adding oil as needed.
2. Sauté Aromatics
Use the same pan to heat another tablespoon of oil. Add onions, sautéing until soft and golden (about 4 minutes). Stir in minced garlic until fragrant (1-2 minutes). Mix in garam masala, paprika, black pepper, and cayenne, cooking for 1 minute.
3. Simmer with Tomatoes and Chickpeas
Introduce tomatoes and chickpeas to the pan with 2 tablespoons of water. Partially cover and let simmer until tomatoes soften (10-15 minutes). Fold in the cooked eggplant and simmer until the sauce thickens (5-10 minutes).
4. Blend Mint Chutney
For the chutney, blend mint leaves, cilantro, serrano or jalapeño pepper, scallion, chopped garlic, lemon juice, and a quarter teaspoon of fine sea salt with 2 tablespoons water until smooth. Adjust with additional lemon juice or salt according to taste.
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