FRIED EGGPLANT WITH CHICKPEAS AND MINT CHUTNEY
In this gently spiced vegetable dish, baby eggplant slices are first fried until golden, then braised with chickpeas, tomatoes and garam masala until soft, velvety and richly flavored. A quickly made fresh mint chutney adds a complex, herbal, spicy note thanks to the jalapeño in the mix. Serve this over rice or with flatbread as a main course, or on the side of grilled meats or fish.
Provided by Melissa Clark
Categories dinner, vegetables, main course, side dish
Time 45m
Yield 2 to 3 servings as a main course, 4 to 6 as a side dish
Number Of Ingredients 19
Steps:
- Season eggplant slices all over with salt. Heat a large skillet over medium-high heat, then add 1 tablespoon olive oil and heat until it thins out in the pan. Add enough eggplant slices to fit in one layer without overlapping. Cook until the bottoms are browned, then flip and continue to cook until well browned and soft, 3 to 5 minutes per side. Add more oil if needed. Transfer cooked eggplant to a plate lined with paper towels, and repeat with more oil and eggplant until all the eggplant is cooked. Taste eggplant and add more salt if necessary.
- Heat another tablespoon of oil in pan, then add the onions. Cook until softened and golden, about 4 minutes. Add garlic and cook until fragrant, 1 to 2 minutes longer. Add spices and cook for 1 minute, then add tomatoes, chickpeas and 2 tablespoons water.
- Partly cover the pan and let the mixture simmer until tomatoes start to break down, 10 to 15 minutes. Add eggplant to the pan and cook for another 5 to 10 minutes, until sauce thickens.
- While the eggplant cooks, combine all the ingredients for the chutney in a blender with 2 tablespoons water. Blend until puréed, about 1 minute. Taste and add more lemon juice or salt, or both, if needed.
- Serve the eggplant topped with the chutney and yogurt if you like.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 16 grams, Carbohydrate 71 grams, Fat 21 grams, Fiber 25 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 1541 milligrams, Sugar 23 grams
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Patience KE
patience.ke16@aol.comI'm not usually a fan of eggplant, but this recipe changed my mind. The eggplant was cooked perfectly and the mint chutney was delicious. I'll definitely be making this again.
Kaini Sheri
s.k97@yahoo.comThis is a great recipe for a summer cookout. It's light and refreshing, and the mint chutney is the perfect complement to the grilled eggplant.
Fnh Gg
f@gmail.comI made this dish for a potluck and it was a huge hit! Everyone raved about the flavors.
Keaton Shoemaker
shoemaker_keaton3@gmail.comThis dish is a great way to get your kids to eat their vegetables. My kids loved the crispy eggplant and the sweet mint chutney.
Raja mudasir
r-m17@yahoo.comI'm not sure if I did something wrong, but my mint chutney turned out bitter. I think I might have used too much mint.
Donovan Levy
l@yahoo.comThis is a great recipe for a healthy and flavorful meal. I would definitely recommend it.
JSA Bangla
jsa_b@hotmail.frI'm not a fan of chickpeas, but I loved this dish. The eggplant and mint chutney were so good that I didn't even miss the chickpeas.
khadija mohamud
mohamudkhadija@yahoo.comThis recipe is a bit time-consuming, but it's worth the effort. The flavors are amazing.
know Rules
knowrules64@yahoo.comI added a bit of chili powder to the chickpeas for a little extra spice. It was delicious!
Butterfly Diamond
b.d@aol.comThis dish is a great way to use up leftover eggplant.
Jervon Mackey
m66@gmail.comThe mint chutney is the star of this dish. It's so flavorful and refreshing.
Mariam Nuhu Ssewagudde
n@gmail.comThis recipe is a keeper! I'll definitely be making it again.
Safer Mustafa
safer@aol.comI'm not sure what went wrong, but my eggplant turned out mushy. I think I might have cooked it for too long.
Muhammad Zohaib Saeed, FSE
z@gmail.comThis is a great recipe for a quick and easy weeknight meal.
Senyo Gad
gad-senyo16@yahoo.comI made this dish for a dinner party and it was a hit! Everyone loved the unique flavors.
Omer Chandio
c_omer6@yahoo.comThe eggplant was a bit too oily for my taste, but the chickpeas and mint chutney were delicious.
Danicia Duffus
duffusdanicia@aol.comThis recipe was easy to follow and the dish turned out great! I especially loved the mint chutney.
Michelle Chandler
c.m@gmail.comI'm not usually a fan of eggplant, but this recipe changed my mind. The eggplant was cooked to perfection and the mint chutney added a nice touch of flavor.
Nor Elsayed
elsayed_n@gmail.comThis dish was a delight to make and even better to eat! The combination of crispy eggplant, tender chickpeas, and refreshing mint chutney was perfect.