Ingredients
- 1 large eggplant
- 1 medium onion, chopped
- 1/2 red bell pepper seeded and
diced
- 1 1/4 teaspoon cumin seeds
- 1 1/4 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/8 teaspoon asafetida (or 1
clove garlic, pressed)
- 1 14-ounce can diced tomatoes
(fire-roasted preferred)
- 2 teaspoons ginger paste or
minced ginger root
- 1/2 teaspoon cayenne or other
hot red pepper (less or more, to taste)
- 1 15-ounce can (or 1 1/2 cups)
cooked chickpeas, rinsed and drained
- 1/2 cup water
- 1/4 cup minced parsley or
cilantro
- 1/4 teaspoon garam masala
(start with less and add more to taste)
Instructions
- Preheat oven to 400F. Prick eggplant with a fork
several times and place on a baking sheet. Bake for 40-45 minutes, until
eggplant is sunken and soft all the way through. Remove from oven and set
aside until cool enough to handle. Peel and chop the eggplant flesh.
- Heat a
non-stick skillet and then spray it lightly with vegetable oil. Add the
onion and cook until it begins to turn golden. Add the bell pepper and
cook for a few more minutes. Clear a spot in the center of the skillet and
sprinkle the cumin seeds directly on the hot surface. Stir and toast them
for about a minute, until they become fragrant. Stir them into the onions
and peppers and add the coriander, turmeric, asafetida (or garlic),
tomatoes, ginger paste, and red pepper. Add the eggplant and cook over
medium heat, pressing eggplant with the back of a spoon to break up large
pieces, for about 10 minutes. Add the chickpeas and enough water or
chickpea cooking liquid to keep the mixture moist, cover tightly, and turn
heat to low. Cook for at least 15 minutes, stirring periodically, until
sauce has thickened and flavors have blended. (You can hold this dish on
low for up to 45 minutes while you prepare the rest of your meal, but add
additional liquid as needed and don’t forget to stir, scraping the bottom.)
- Just
before serving, add parsley (or cilantro), garam masala, and salt to
taste. Serve with rice or Indian bread.
Notes
I used freshly-made garam masala, which is more flavorful than
most store-bought blends; depending on your spice blend, you may need to add
more to get the right flavor. Garam masala recipes vary, but my current
favorite is to combine 1 tablespoon black
cardamom seeds, 1 cinnamon stick (about 2 1/2 inches long), 1 teaspoon cumin
seeds, 1 teaspoon whole cloves, 1 teaspoon black peppercorns. Grind in
coffee or spice grinder until powdered. Heat a small, dry pan. Add spices and
toast just until fragrant, about 1 minute. Remove from heat, transfer to a
bowl, and allow to cool. Once cool, store in a sealed jar for future use.
Preparation time: 10 minute(s) |
Cooking time: 1 hour(s) 5 minute(s)
Number of servings (yield): 4
Nutrition Facts
Nutrition (per serving): 208 calories, 16 calories
from fat, 1.9g total fat, 0mg cholesterol, 548.5mg sodium, 634.6mg potassium,
41.7g carbohydrates, 11.6g fiber, 8.4g sugar, 8.3g protein, 3.5 points