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  • Fried Eggplant With Chickpeas and Mint Chutney Recipe - NYT Cooking

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    This recipe provides instructions for making fried eggplant with chickpeas and mint chutney. The eggplant is sliced, seasoned with salt, and fried in olive oil. Onions and spices are sautéed, then tomatoes and chickpeas are added to make a sauce. The fried eggplant is added to the sauce and cooked further. Meanwhile, a mint chutney is made by blending mint, cilantro, chile, garlic, lemon juice, and salt. The finished eggplant dish is served topped with the cooling mint chutney.

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    Fried Eggplant With Chickpeas and Mint Chutney Recipe

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    This recipe provides instructions for making fried eggplant with chickpeas and mint chutney. The eggplant is sliced, seasoned with salt, and fried in olive oil. Onions and spices are sautéed, then tomatoes and chickpeas are added to make a sauce. The fried eggplant is added to the sauce and cooked further. Meanwhile, a mint chutney is made by blending mint, cilantro, chile, garlic, lemon juice, and salt. The finished eggplant dish is served topped with the cooling mint chutney.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    92 views2 pages

    Fried Eggplant With Chickpeas and Mint Chutney Recipe - NYT Cooking

    Uploaded by

    heron61
    This recipe provides instructions for making fried eggplant with chickpeas and mint chutney. The eggplant is sliced, seasoned with salt, and fried in olive oil. Onions and spices are sautéed, then tomatoes and chickpeas are added to make a sauce. The fried eggplant is added to the sauce and cooked further. Meanwhile, a mint chutney is made by blending mint, cilantro, chile, garlic, lemon juice, and salt. The finished eggplant dish is served topped with the cooling mint chutney.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 2

    8/10/2015 Fried 

    Eggplant With Chickpeas and Mint Chutney Recipe ­ NYT Cooking

    Fried Eggplant With Chickpeas and Mint
    Chutney
    (/recipes/1017612­fried­eggplant­with­chickpeas­and­mint­chutney)

    By Melissa Clark Time: 45 minutes Yield: 2 to 3 servings as a main course, 4 to 6 as a side dish

    Ingredients Preparation
    FOR THE EGGPLANT: 1. Season eggplant slices all over with salt. Heat a large skillet over
    medium­high heat, then add 1 tablespoon olive oil and heat until it
    2 pounds baby or small Italian thins out in the pan. Add enough eggplant slices to fit in one layer
    eggplant, sliced into 1/4­inch­thick without overlapping. Cook until the bottoms are browned, then flip
    rounds and continue to cook until well browned and soft, 3 to 5 minutes
    Fine sea salt, as needed per side. Add more oil if needed. Transfer cooked eggplant to a
    plate lined with paper towels, and repeat with more oil and
    3 to 4 tablespoons extra­virgin olive
    eggplant until all the eggplant is cooked. Taste eggplant and add
    oil, more as needed
    more salt if necessary.
    1 large white onion, halved and
    2. Heat another tablespoon of oil in pan, then add the onions. Cook
    thinly sliced
    until softened and golden, about 4 minutes. Add garlic and cook
    2 garlic cloves, minced until fragrant, 1 to 2 minutes longer. Add spices and cook for 1
    1 ½ teaspoons garam masala minute, then add tomatoes, chickpeas and 2 tablespoons water.

    ½ teaspoon sweet paprika 3. Partly cover the pan and let the mixture simmer until tomatoes
    start to break down, 10 to 15 minutes. Add eggplant to the pan
    ¼ teaspoon black pepper
    and cook for another 5 to 10 minutes, until sauce thickens.
    ⅛ teaspoon cayenne
    4. While the eggplant cooks, combine all the ingredients for the
    1 pound ripe tomatoes, chopped chutney in a blender with 2 tablespoons water. Blend until puréed,
    (about 2 cups) about 1 minute. Taste and add more lemon juice or salt, or both, if
    1 ¾ cups (one 15­ounce can) needed.
    cooked chickpeas, drained and 5. Serve the eggplant topped with the chutney and yogurt if you like.
    rinsed if canned

    FOR THE MINT CHUTNEY:

    1 cup mint leaves
    1 cup cilantro leaves and tender
    stems
    1 serrano or jalapeño pepper,
    seeded and roughly chopped
    1 scallion, cut into 1­inch lengths
    1 garlic clove, roughly chopped
    2 teaspoons lemon juice, more to
    taste
    ¼ teaspoon fine sea salt, more to

    http://cooking.nytimes.com/recipes/1017612­fried­eggplant­with­chickpeas­and­mint­chutney 1/2
    8/10/2015 Fried Eggplant With Chickpeas and Mint Chutney Recipe ­ NYT Cooking

    taste
    Plain yogurt, for serving (optional)

     Nutritional Information
    Nutritional analysis per serving (2
    servings)
    777 calories; 31 grams fat; 4 grams
    saturated fat; 18 grams monounsaturated
    fat; 5 grams polyunsaturated fat; 108
    grams carbohydrates; 37 grams dietary
    fiber; 36 grams sugars; 28 grams protein;
    2051 milligrams sodium

    Note: Nutrient information is not
    available for all ingredients. Amount
    is based on available data.

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