Fried eggplant with chickpeas and mint chutney is a delicious and flavorful dish that is perfect for a vegetarian or vegan meal. The combination of the crispy eggplant, soft chickpeas, and tangy mint chutney creates a unique and satisfying dish. This recipe is easy to make and can be tailored to your own taste preferences. Whether you like your eggplant more crispy or soft, or you prefer a milder or spicier chutney, this recipe can be adjusted to suit your needs. So, gather your ingredients and let's get started on making this delightful dish!
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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.
Provided by Melissa Clark
Categories dinner, vegetables, main course, side dish
Time 45m
Yield 2 to 3 servings as a main course, 4 to 6 as a side dish
Number Of Ingredients 19
Steps:
- Season eggplant slices all over with salt. Heat a large skillet over medium-high heat, then add 1 tablespoon olive oil and heat until it thins out in the pan. Add enough eggplant slices to fit in one layer without overlapping. Cook until the bottoms are browned, then flip and continue to cook until well browned and soft, 3 to 5 minutes per side. Add more oil if needed. Transfer cooked eggplant to a plate lined with paper towels, and repeat with more oil and eggplant until all the eggplant is cooked. Taste eggplant and add more salt if necessary.
- Heat another tablespoon of oil in pan, then add the onions. Cook until softened and golden, about 4 minutes. Add garlic and cook until fragrant, 1 to 2 minutes longer. Add spices and cook for 1 minute, then add tomatoes, chickpeas and 2 tablespoons water.
- Partly cover the pan and let the mixture simmer until tomatoes start to break down, 10 to 15 minutes. Add eggplant to the pan and cook for another 5 to 10 minutes, until sauce thickens.
- While the eggplant cooks, combine all the ingredients for the chutney in a blender with 2 tablespoons water. Blend until puréed, about 1 minute. Taste and add more lemon juice or salt, or both, if needed.
- Serve the eggplant topped with the chutney and yogurt if you like.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 16 grams, Carbohydrate 71 grams, Fat 21 grams, Fiber 25 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 1541 milligrams, Sugar 23 grams
FRIED EGGPLANT WITH HONEY, MINT, AND SESAME SEEDS
Categories Vegetable Side Fry Mint Eggplant Fall Honey Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Place eggplant in large bowl. Add 4 cups water and 2 teaspoons salt. Let soak 30 minutes. Drain well; pat eggplant dry with paper towels.
- Mix flour, baking powder, and remaining 1/4 teaspoon salt in medium bowl. Whisk in milk and eggs.
- Heat enough oil to come 1/2 inch up sides of pan in heavy large skillet over medium heat. Working in batches, dip eggplant rounds in batter, then fry in oil until golden, about 30 seconds per side. Transfer to paper towels to drain.
- Warm honey in small saucepan over medium heat. Place eggplant rounds on platter. Drizzle with honey. Sprinkle with sesame seeds and mint; serve warm or at room temperature.
CHICKPEA AND EGGPLANT SALAD
This subtly flavored salad really celebrates the chickpea, which is an excellent source of fiber, protein and iron, and perfect for keeping us going on busy days.
Provided by Amelia Freer
Categories HarperCollins Chickpea Eggplant Almond Lunch Tomato Healthy Kid-Friendly Side Dinner Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 as a side, 2 as a meal
Number Of Ingredients 10
Steps:
- Cover the onion with water and set aside for half an hour-this reduces the harshness of its taste when eaten raw.
- Next prepare the eggplant. Spread the half-moon slices out on a baking sheet and brush them with olive oil. Place on a high rack under the broiler for 5 minutes, then take out and brush again with a mixture of olive oil and lemon juice-you can make it quite wet, as the eggplant will absorb all the liquid. Place back under the broiler until the edges of the slices are slightly blackened and the flesh is soft. Set aside in a large bowl.
- On the same baking sheet, spread out the chickpeas and broil until they're golden. Add them to the bowl of eggplant.
- Dice the tomatoes into small cubes and add to the bowl along with the parsley, drained red onion slices, garlic oil, cayenne pepper, remaining lemon juice, zest, salt and pepper and mix well. Serve warm, with a sprinkling of slivered almonds.
Tips:
- Choose the right eggplant: Look for eggplants that are firm and heavy for their size, with smooth, unblemished skin. Avoid eggplants that are soft, wrinkled, or have brown spots.
- Slice the eggplant evenly: This will help them cook evenly. If the slices are too thick, they will take longer to cook and may not cook through. If they are too thin, they will overcook and become mushy.
- Soak the eggplant slices in salted water: This will help to draw out the bitterness. You can soak the slices for 30 minutes to an hour.
- Coat the eggplant slices in flour or breadcrumbs before frying: This will help them to brown evenly and prevent them from sticking to the pan.
- Fry the eggplant slices in hot oil: This will help them to cook quickly and evenly. Do not overcrowd the pan, or the eggplant slices will not cook evenly.
- Drain the eggplant slices on paper towels: This will help to remove excess oil.
- Serve the eggplant slices with your favorite dipping sauce: Some popular options include tahini sauce, tzatziki sauce, or tomato sauce.
Conclusion:
Fried eggplant is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is a good source of fiber, vitamins, and minerals. This recipe for fried eggplant with chickpeas and mint chutney is a flavorful and satisfying dish that is perfect for a summer meal. The eggplant is crispy on the outside and tender on the inside, and the chickpeas and mint chutney add a delicious burst of flavor.
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