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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Eggplant & Tomato Masala with Chickpeas Recipe

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This recipe for Eggplant & Tomato Masala with Chickpeas is from The McNamara Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. rice (white, brown or mixed. I like mix of brown and wild rice)
6 T. olive oil
2 tsp. cumin seeds
2 tsp. mustard seeds
1 tsp. coriander seeds
2 white onions, thinly sliced or diced (about 2 c.)
4 medium Japanese eggplants (about 24 oz.), cut into 1/2 in. rounds
2 14.5 oz. cans fire-roasted tomatoes
2 14.5 oz. cans chickpeas (not drained)
1 c. finely chopped fresh cilantro stems
2 tsp. salt
1 tsp. garam masala
½ c. yogurt or raita
4 T. cilantro leaves
Directions:
Directions:
Rinse rice.
Transfer to saucepan and prepare with water or broth in accordance with directions (types of rice will call for different amounts of water or broth).
Bring to boil, reduce heat to simmer until liquid is absorbed.
Remove from heat and let sit for 3-5 minutes.

While rice is cooking, heat 1-2 T. oil over medium high heat.
Add seeds and cook, stirring constantly, about 1 minute until fragrant.
Add onion, cook and stir for 8-10 minutes, until golden.
Push to side and place eggplant in saucepan.
Add remaining oil and cook until eggplant is lightly browned, 2-5 minutes.

Add chickpeas with liquid, tomatoes with liquid, cilantro stems, salt and garam masala.
Stir to combine.
Reduce heat to medium low and simmer 5-10 more minutes, until eggplant softened.

Serve over rice.
Top with sour cream and cilantro leaves.
Number Of Servings:
Number Of Servings:
8

 

 

 

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