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Fried Eggplant With Chickpeas and Mint Chutney

Melissa Clark
  • 45 minutes
  • Serves 2 to 3

INGREDIENTS

2

lbs Baby or small italian eggplant

1 3/4 cups

Chickpeas, cooked

1 cup

Cilantro, stems leaves and tender

3

Garlic clove

1 cup

Mint, leaves

1

Scallion

1

Serrano or jalapeno pepper

1 lb

Tomatoes, ripe

1

White onion, large

2 tsp

Lemon juice

1/4 tsp

Black pepper

1/8 tsp

Cayenne

1 1/2 tsp

Garam masala

1/2 tsp

Paprika, sweet

1

Sea salt, Fine

1/4 tsp

Sea salt, fine

3 tbsp

Olive oil, extra-virgin

1

Yogurt, Plain