Eggplant Chickpea And Tomato Curry Recipes

AUBERGINE (EGGPLANT) AND CHICKPEA CURRY IN MINTED TOMATO CREAM

Aubergine (Eggplant) and Chickpea Curry in Minted Tomato Cream image

This is a mild and creamy eggplant curry that is absolutely delicious. Adapted from "Classic Curries".

Provided by Daydream

Categories Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 large aubergine (eggplant, about 1 1/2lb)
2 zucchini (total weight 1 1/2 lb)
4 tablespoons ghee (or vegetable oil)
1 large onion, peeled, quartered and sliced
2 garlic cloves, crushed
1 -2 fresh green chile, finely chopped (remove seeds for less heat)
2 teaspoons ground coriander
2 teaspoons cumin seeds
1 teaspoon ground turmeric
1 teaspoon garam masala (or goda masala, posted separately)
1 (14 ounce) can chopped tomatoes
1/2-1 cup vegetable stock
salt and pepper, to taste
1 (14 ounce) can chickpeas, drained and rinsed
2 tablespoons chopped of fresh mint
2/3 cup heavy cream
2 tablespoons vegetable oil, extra
1 teaspoon mustard seeds
1 teaspoon Urad Dal (optional)
10 -12 fresh curry leaves

Steps:

Cut the unpeeled eggplant into 3/4"-1" cubes.
Trim the ends off the unpeeled zucchini and slice.
Heat the ghee or oil in a large saucepan or heavy skillet and saute the eggplant, zucchini, onion, garlic and chillies for 5 to 10 minutes, stirring frequently, until vegetables have softened. If necessary add more ghee or oil, or add, as I do, a splash of water from time to time to help the process along.
Stir in the spices and cook for 30 seconds.
Add the undrained tomatoes, 3/4 cup of stock, and salt and pepper to taste. Cook gently for 10 minutes, adding another 1/4 cup of stock if the mixture is becoming dry.
Add the chickpeas to the pan and cook a further 5 minutes.
Stir in the mint and cream and gently reheat.
Meanwhile heat 2 tablespoons oil in a small skillet. When hot, add the mustard seeds, the urad dhal and curry leaves. Quickly stir-fry for 10 to 20 seconds. Tip contents over the curry, gently mix through.
Serve with plain or pilau rice, or parathas if preferred.

Nutrition Facts : Calories 531.4, Fat 36.8, SaturatedFat 18.3, Cholesterol 87.1, Sodium 335, Carbohydrate 46.1, Fiber 13.3, Sugar 10, Protein 10.6

MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW

Moroccan Chickpea and Eggplant (Aubergine) Stew image

Found this on another recipe website when I was searching for chickpea recipes. Love this - make it regularly and have passed it on to numerous friends and family. Is gluten-free if served on rice. Only requires 1 fresh ingredient (my basic criteria) and can be sized up and frozen with great success. It seems very similar to Ciao's #66380 which I will have to try soon.

Provided by Andrea-Oz

Categories Stew

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 large eggplants (cubed)
1 medium onion (large diced)
3 garlic cloves (minced)
1 (8 ounce) can chickpeas (drained)
1 (8 ounce) can diced tomatoes
1 cup vegetable stock
1 teaspoon chili powder
1 teaspoon cinnamon
2 teaspoons ground cumin
1 teaspoon olive oil
salt and pepper

Steps:

Cut off the ends of the eggplant, than chop into ¾" cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
Chop the onion roughly.
Mince the garlic.
Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).
Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).
Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
Salt and pepper to taste.
Serve over rice / pasta / cous cous / even toast would be yummy.
The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy!

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