You are here

Garlic Braised Eggplant And Chickpea Casserole

Natural.Foodie's picture
Ingredients
  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
  Salt 3⁄4 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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Eggplant
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

Rate It

Your rating: None
4.15
Average: 4.2 (18 votes)