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Fried Eggplant With Chickpeas and Mint Chutney Recipe - NYT Cooking
Fried Eggplant With Chickpeas and Mint Chutney Recipe - NYT Cooking
Eggplant With Chickpeas and Mint Chutney Recipe NYT Cooking
Fried Eggplant With Chickpeas and Mint
Chutney
(/recipes/1017612friedeggplantwithchickpeasandmintchutney)
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
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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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