Ingredients
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10
baby eggplant (about 1 pound), quartered lengthwise with stem intact
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1 cup
fresh chickpeas (thawed from frozen + patted dry), or canned
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6 cups
vegetable oil
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1 1/2 teaspoons
ground cumin, divided
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3/4 teaspoon
garam masala
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2 tablespoons
lemon juice
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1 teaspoon
sugar
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1/2 bunch
cilantro, stems and leaves (about 1 packed cup)
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1/2 cup
whole milk yogurt
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1
fresh green chile, seeds removed if desired for less heat
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Warmed naan, for serving
Directions
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Heat oil in a heavy-bottomed pot or Dutch oven over medium heat until hot. Working in 2 batches, add eggplant and chickpeas and cook until golden brown, about 5 minutes per batch. Transfer cooked eggplant and chickpeas to a paper towel-lined plate to drain. (Repeat with remaining eggplant and chickpeas.)
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Transfer eggplant and chickpeas to a large skillet and, off the heat, toss with garam masala, 1/2 teaspoon cumin and salt and pepper. Add lemon juice, sugar and 1/4 cup water to pot and place over low heat. Simmer eggplant and chickpeas gently, without tossing, until liquid is evaporated, about 5 minutes.
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While eggplant simmers, combine cilantro, yogurt, chile and remaining cumin in a blender. Blend until smooth and season with salt and pepper. Serve eggplant with yogurt sauce and naan.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.
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