Eggplant Chickpea Gravy Recipe
Makes 10 servings
4 tablespoons olive or sesame oil- 1 tablespoon cumin seeds
- 1 teaspoon turmeric powder
- 1 large garlic clove, peeled and smashed
- 1 piece fresh ginger, about 1×2 inches, peeled and minced
- 1/2 small green or red hot pepper (optional, seeded minced)
- 1 small red onion, peeled and finely chopped
- 2 tablespoons garam masala, or madras curry powder, dissolved in 2 tablespoons of water
- 1 medium eggplant, chopped and salted with 1 teaspoon kosher salt
- 1 14 ounce can chopped tomatoes and juice
- 1 16 ounce can chickpeas, drained
- 1/2 cup fresh cilantro chopped
Heat the oil in a large skillet. Add cumin seeds and turmeric and allow to sputter, about 30 seconds. Add the garlic, ginger, hot pepper (if using), and onion and cook over medium heat, stirring until the onion is clear about 3-5 minutes. Add garam masala or curry powder mixed in water. Stir vigorously, then add eggplant and cook until it begins to brown and soften, about 5 minutes. Add tomatoes and chickpeas and cook 10 minutes or so. Tasting and adjusting salt as needed. Toss in cilantro at the end.
Serve over meat, fish or rice.
Calories: 282
Fat 16.6 grams
Protein 25.1 grams
Carbs 8.2 grams
Fiber 3.2 grams
