East African Eggplant Curry With Chickpeas Recipes

CHICKPEA CURRY

Steps:

• Combine all the spices of the spice mix and salt in a small bowl and mix well. Set aside
• Heat a 12-inch non-stick deep skillet with a lid over medium heat. Add half of the diced eggplant and cook dry without any oil for about 7 minutes stirring occasionally ( you may need to add a couple of tablespoons of water a time to prevent them from sticking if you are not using a no-stick pan).
• Transfer to a bowl and set aside. Repeat the process with the rest of the eggplant and transfer it to the bowl
• Using the same skillet, heat the olive oil. Add the garlic and ginger and cook over medium-high heat for about 2 minutes. Add the onion and spice mix, and cook for 5-6minutes or until translucent
• Add the tomato paste and cook for 3-4 minutes stirring frequently. Add the drained chickpeas, stir gently and continue cooking for 2 to 3minutes
• Add the cooked eggplant and broth or water, bring to a boil, cover the pan and reduce the heat to simmer for 40 minutes Add the cilantro in the last 10 minutes of cooking, saving some for garnish.

EAST AFRICAN EGGPLANT STEW

Steps:

• Heat the oil in a large pan. cook the onions until soft and golden. Add the eggplant and continue cooking.
• Add the potatoes. Cook on high heat for several minutes until the eggplant starts to soften, lose volume and shrink in size. Keep stirring to ensure even cooking.
• Add the crushed garlic to the pan along with curry powder, cayenne pepper and salt. Stir all ingredients thoroughly.
• Then add the can of tomatoes, tomatoe paste and water. Mix well.
• Turn down the heat and simer the juices to let the full flavour come out, while stirring occasionally. After about 20 minutes the mixturewill have dried out indicating it is almost ready. Using a fork, prod the potatoes and when they are very soft the dish is ready. If they are not add just the tiniest amount of water.
• Serve with rice.