Eggplant Indian Recipe – Quick and Tasty Grilled Eggplants and Chickpea Stew

The versatile eggplant is back with the Vegan’s protein punch Chickpeas. This can be eaten as a main on it’s own or matched with bread or rice to add some carbs.

Serves 4

Ingredients:

1 large eggplant, cut into thin slices

1 1/2 cups cooked and drained chickpeas

4 cloves of garlic, minced

1 medium onion onion, finely chopped

2 tomatoes, finely chopped

2 tsp cumin powder

2 tsp chilli powder

Oil

Salt to taste

Method:

1. Thinly slice eggplants and cover it up with salt and red chilli powder. Roast it on a lightly oiled pan till they are slightly crisp and golden brown.

2. Heat a round bottomed pan and add oil. Once hot enough, add the ginger followed by onions. Add a pinch of salt.

3. Add the tomatoes, chilli and cumin and cook it till the tomatoes are turned into a mush.

4. Add the chickpeas and eggplants and mix it well. Adjust the salt and garnish it with coriander leaves.

Serve it hot or cold!

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