Fried Eggplant With Chickpeas and Mint Chutney
"In this gently spiced vegetable dish, baby eggplant slices are first fried until golden, then braised with chickpeas, tomatoes and garam masala until soft, velvety and richly flavored. A quickly made fresh mint chutney adds a complex, herbal, spicy note thanks to the jalapeño in the mix. Serve this over rice or with flatbread as a main course, or on the side of grilled meats or fish. Featured in: The Great Eggplant Question: To Fry Or Not To Fry?...."
INGREDIENTS
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eggplant
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Fine sea salt
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extra-virgin olive oil
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white onion
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garlic
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garam masala
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sweet paprika
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black pepper
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cayenne
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tomatoes
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chickpeas
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mint leaves
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cilantro leaves
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scallion
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garlic
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lemon juice
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fine sea salt
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Plain yogurt
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