Garlic Braised Eggplant And Chickpea Casserole
|Vegetable oil||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Cumin seeds||1 1⁄2 Teaspoon|
|Fennel seeds||1⁄2 Teaspoon|
|Black peppercorns||1⁄2 Teaspoon, cracked|
|Onions||2 Medium, sliced|
|Garlic||12 Clove (60 gm), thickly sliced (Large Cloves)|
|Dry mustard||2 Teaspoon|
|Crushed red pepper||1 Teaspoon|
|Turmeric powder/Curry powder||1 Teaspoon|
|Eggplant||3⁄4 Pound, unpeeled, cut into 1/2-by-1/2-by-2- inch sticks (1 Small One)|
|Plum tomatoes||3⁄4 Pound, quartered lengthwise (5 In Number)|
|Canned chickpeas||19 Ounce, drained, rinsed (1 Can)|
|Chopped fresh coriander/Mint||2 Tablespoon|
1. In a large skillet or flameproof casserole, heat the oil over high heat. Add the cumin seeds and cook until dark brown, about 15 seconds. Add the fennel seeds and black pepper and cook for 5 seconds. Add the onions and garlic and reduce the heat to moderately high. Cook, stirring frequently, until the onions and garlic are lightly browned, about 5 minutes.
2. Stir in the mustard, crushed red pepper, turmeric and salt. Add the eggplant. Reduce the heat to moderate and cook, stirring gently, until the eggplant is limp, about 5 minutes.
3. Add the tomatoes and cook, stirring constantly, until softened, about 5 minutes.
4. Gently stir in the chickpeas, cover and simmer over low heat until the liquid thickens to a gravy and the flavors have blended, about 5 minutes. Season with additional salt to taste. Sprinkle the coriander over the top and serve.