CRISPY EGGPLANT AND CHICKPEAS
Provided by Trisha Yearwood
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Slice the eggplant into 1/4-inch rounds. Slice the rounds into quarters, so that you have wedge-shaped eggplant pieces. Lay the slices on a sheet pan covered in paper towels. Sprinkle the eggplant with salt and let sit while you are preparing the chickpeas.
- Heat some oil, coming about halfway up the side of a large cast-iron skillet over medium-high heat, until the oil is 350 degrees F. Line a baking sheet with a cooling rack and paper towels.
- Mix the garam masala, cumin, granulated garlic and 1/2 teaspoon salt in a small bowl. Sprinkle 1 teaspoon of the mixture over the chickpeas and toss until coated. Carefully lower the chickpeas into the oil using a slotted spoon. Fry, stirring frequently, until they are deep brown and crispy, 5 to 6 minutes. Remove the chickpeas to the paper towel-lined baking sheet. Sprinkle with another tablespoon of the spice mixture and some salt.
- Transfer the eggplant slices to a dry paper towel and dab until very dry. Sprinkle the eggplant on both sides with the remaining spice mixture. Add the eggplant to the oil in batches, only adding a few at a time. Fry the eggplant, flipping and turning frequently until they are a deep golden brown and crispy on the edges, 5 to 6 minutes.
- Serve the eggplant chips and crispy chickpeas warm or at room temperature.
EGGPLANT AND CHICKPEA STEW
Provided by Nigella Lawson
Categories dinner, soups and stews, main course
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place a flameproof casserole or other large, wide pan over medium heat, and heat oil. Add onion, and sauté until slightly softened, about 2 minutes. Stir in garlic, coriander, cumin, paprika and salt.
- Add eggplant and stir until well-coated with oil and spices and beginning to soften, about 3 minutes. Add wine, and bring mixture to a simmer. Add tomatoes and chickpeas and stir well. Bring mixture to a boil, then cover and reduce heat to as low as possible. Simmer, stirring occasionally, for 40 minutes.
- Allow stew to cool a bit, then serve warm, rather than piping hot. If desired, serve as a side dish with herbed and butterflied leg of lamb.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 10 grams, Fiber 13 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 1029 milligrams, Sugar 12 grams
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
More about "eggplant chickpea masala recipes"
EGGPLANT AND CHICKPEA CURRY - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
5/5 (5)Calories 233 per servingCategory Entree
- Heat a 12-inch non-stick deep skillet with a lid over medium heat. Add half of the diced eggplant and cook dry without any oil for about 7 minutes stirring occasionally ( you may need to add a couple of tablespoons of water a time to prevent them from sticking if you are not using a no-stick pan).
- Transfer to a bowl and set aside. Repeat the process with the rest of the eggplant and transfer it to the bowl
- Using the same skillet, heat the olive oil. Add the garlic and ginger and cook over medium-high heat for about 2 minutes. Add the onion and spice mix, and cook for 5-6minutes or until translucent
EGGPLANT CHICKPEA TAGINE | FEASTING AT HOME
From feastingathome.com
4.9/5 (55)Calories 461 per servingCategory Vegan Dinner
- Quarter the eggplant, and cut into large chunks (1 1/2 inches at widest part). Place in a big bowl, cover with cool water just to enough to cover, and stir in the salt. Place a plate over top to keep the eggplant submerged 20 minutes. Drain and pat dry. (Don’t rinse.)
- In a large dutch oven, or ovenproof skillet, over medium-high heat, heat 2 tablespoons oil. Working in 2 batches, brown two sides of the eggplant, until golden, then set these aside. No need to cook through.
CHICKPEA TIKKA MASALA (READY IN 20 MINUTES) | LIVE EAT LEARN
From liveeatlearn.com
4.7/5 (41)Total Time 20 minsCategory Main Dishes, SoupsCalories 526 per serving
- Saute: Heat oil in a large pot over medium heat. Add onion, garlic, and ginger, cooking until soft and fragrant, about 3 minutes. Add seasonings and continue cooking for 2 minutes.
- Combine: Add chickpeas, tomato puree, and coconut milk. Cover and cook, stirring occasionally, until hot and simmering.
- Serve: Serve hot over a mound of rice with sliced naan, optionally garnishing with fresh cilantro.
THE BEST EGGPLANT CURRY (AUBERGINE CURRY) | LIVE EAT LEARN
From liveeatlearn.com
EGGPLANT-AND-TOMATO MASALA RECIPE - REAL SIMPLE
From realsimple.com
EASY GREEK-STYLE EGGPLANT RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
EGGPLANT MASALA RECIPE (BRINJAL MASALA) - THE ODEHLICIOUS
From theodehlicious.com
CHICKEN & EGGPLANT TIKKA MASALA RECIPE - MOM FOODIE
From momfoodie.com
INSTANT POT EGGPLANT MASALA WITH PEAS RECIPE - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 4Difficulty Easy
QUICK EGGPLANT CHANA MASALA (VEGAN, GLUTEN-FREE)
From ellielikes.cooking
QUICK CHICKEN & EGGPLANT MASALA RECIPE - FIT MEN COOK
From fitmencook.com
EGGPLANT AND CHICKPEA RICE WITH CILANTRO AND YOGURT - GOOP
From goop.com
EGGPLANT AND CHICKPEA CURRY RECIPE : SBS FOOD
From sbs.com.au
EGGPLANT/ AUBERGINE TIKKA MASALA – DIVINE SPICE BOX
From divinespicebox.com
CHICKPEA, TOFU, AND EGGPLANT CURRY - THE ENDLESS MEAL®
From theendlessmeal.com
TIKKA MASALA STUFFED EGGPLANT – RECETTE MAGAZINE
From blog.suvie.com
INDIAN-SPICED EGGPLANT & CAULIFLOWER STEW - EATINGWELL
From eatingwell.com
EGGPLANT CHICKPEA MASALA – EASY VEGAN RECIPES
From plantbasedandveganfood.com
CALORIES IN EGGPLANT CHANA MASALA - SPARKRECIPES
From recipes.sparkpeople.com
EGGPLANT CHANA MASALA - VEGAN SPARKLES WITH REBECCA WELLER
From vegansparkles.com
ROASTED EGGPLANT SALAD - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
EASY CHICKPEA AND EGGPLANT CURRY - THE VEGAN ATLAS
From theveganatlas.com
You'll also love