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    Chickpea-Stuffed Eggplant Rounds with Zesty Mint Chutney

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    Pixicook editorial team
    clock-icon45 minutes

    A delicious vegetarian dish featuring tender eggplant rounds stuffed with a flavorful chickpea mixture and served with a zesty mint chutney.

    Indian
    Intermediate

    Ingredients for Chickpea-Stuffed Eggplant Rounds with Zesty Mint Chutney

    units in
    USchevron
    units in
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    serves
    3 peoplechevron
    serves
    3 peoplechevron

    Eggplant, sliced into 1/4-inch rounds

    0 lb

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    Sea Salt, fine

    to taste

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    Olive Oil

    tablespoons

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    White Onion, halved and thinly sliced

    each

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    Garlic Clove, minced

    each

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    Garam Masala

    teaspoons

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    Sweet Paprika

    teaspoons

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    Black Pepper

    teaspoons

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    Cayenne

    teaspoons

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    Ripe Tomatoes, chopped

    0 lb

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    Cooked Chickpeas, drained and rinsed

    cups

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    Mint

    cups

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    Cilantro, leaves and tender stems

    cups

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    Jalapeno Peppers, seeded and chopped

    each

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    Scallion, cut into 1-inch lengths

    each

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    Lemon Juice

    teaspoons

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    Plain Yogurt, for serving (optional)

    to taste

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