Curried Chickpeas with Baby Eggplant

Curried Chickpeas with Baby Eggplant
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Curried Chickpeas with Baby Eggplant

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5 from 1 review

Lovely, charred, baby eggplant with curried Chickpeas, served on a bed of creamy yogurt. This is my kind of lunch and I want to remember the recipe.

One of my Mom’s neighbors has a huge garden and started a text group where she puts her extra food in a cooler on her porch and then people text what they want. You pick up your produce the same day and pay what you think it’s worth using Venmo. I love that she does this and since my eggplant didn’t do very well this year, I have been trying to get some from her, but another lady claimed it all first. This week, I saw the text fast enough and claimed them for myself. Funny that I have been really excited about it.

I decided to *quick soak some chickpeas this morning and then cooked them in my instant pot. Once they were done, it was lunch time. I remembered my eggplant victory and this recipe was born.

 

  • Author: Heather
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 main course, or 4 sides 1x
  • Category: Mediterranean, Vegetarian, Eggplant, chickpeas
  • Method: Saute
  • Cuisine: Mediterranean, Vegetarian

Ingredients

Scale

6 baby eggplant cut in 1/2 or 1 regular eggplant sliced into 1/2 discs

3 T olive oil, divided

Salt for eggplant

2 C cooked chickpeas or 1 can chickpeas, drained and rinsed

2 cloves minced garlic

1/2 tsp salt or to taste for chickpeas (this will vary depending on whether they are canned or home cooked)

2 tsp curry powder

2/3 C creamy Greek yogurt or vegan yogurt if dairy free

Instructions

Heat a 12 -inch cast iron pan or skillet on medium heat with 2 T of olive oil. Trim ends and cut the baby eggplant in 1/2 lengthwise and salt, or cut the regular eggplant in discs. I just used my salt grinder and gave them a once over (or just lightly sprinkle some salt on 1 side).  Brown them deeply on both sides  (about 3 minutes a side). When they are done, remove them from the pan to a cutting board (leaving the pan on). Let the eggplant cool slightly before slicing into bite size pieces.

Add 1 T olive oil to the hot pan and add the chickpeas along with the minced garlic and give it a good stir. Salt to taste (I used 1/2 tsp.) and add 2 tsp. curry powder. Cook for about three minutes, stirring often and then add the eggplant back in. Turn off the heat.

Smear 1/2 the yogurt in the bottom of 2 dishes and then spoon the curried chickpeas and eggplant over the top.

Enjoy!

Notes

*To quick soak beans, boil enough water to cover the beans by at least 4 inches. Turn off the pan, add the beans and put on the lid. Leave them for 2 hours. Cook for the same amount of time as regular soaked beans.

After I quick soaked my chickpeas I drained them and put them in the instant pot, covered with 4 inches of water and added 2 pinches of baking soda. I cooked them for 12 minutes on high pressure, released the pressure, and drained them. I put the extra chickpeas in a container in the fridge to use later it the week.

*My favorite Greek yogurt is plain, unsweetened, Ellenos. It’s kind of expensive, but so luscious and creamy. For less special recipes I just use the members mark Greek yogurt.

 

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