Roasted eggplant with Chickpeas
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| Chickpeas with Eggplant |
Ingredients:
- 1 American eggplant
- 1 medium small onion chopped fine
- 1 can chickpeas drained and rinsed
- ½ teaspoon each of salt, chilli powder, cumin powder, coriander powder, ginger garlic paste, amchur (dried mango powder) or ½ table spoon lemon juice
- ¼ cup yogurt beaten
- 1 tablespoon oil
- Handful of chopped cilantro
Cut the eggplant length wise and roast it on the open flame
of the stove. If you do not have a flame stove, roast the egg plant with some
oil brushed on the cut side at 400 degrees for 20 minutes. Let it cool a bit
and peel the skin off and chop the eggplant into small pieces
Heat oil in a pan and fry the onions till they start turning
brown. Add ginger garlic paste and fry for a minute. Add the egg plant and all
the spices and mix well and cover and cook for 10 minutes. Add the chickpeas
and the beaten yogurt cover and simmer for 10 minutes. Garnish with a handful
of chopped cilantro and enjoy with rice or roti
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