Meant to be served cold, but is also good warm.
Source: Recipe adapted from https://www.cookinwithmima.com
FRYING THE EGGPLANT
1. Pour vegetable/olive oil in the large pan on medium-low heat.
2. Sliced the eggplant into a small squares. Once hot, add them into the pan.
3. Fry till it turns light brown. Flip and repeat the process.
4. Remove the eggplant and transfer it to the plate with a paper towel to help absorb the excess oil. Set aside.
COOKING THE CHICKPEAS AND THE REST OF THE INGREDIENTS
1. Add olive oil to the pot on medium heat.
2. Once hot, add chopped garlic and onion. Stir for few minutes till it turns translucent
3. Add chopped tomatoes and continue stirring till it turns soft and translucent.
4. Add drained canned chickpeas and tomato paste. Stir to combine before pouring water. Let it simmer for 10 minutes.
5. Add cumin, cinnamon & curry powder, and fried eggplant. Mix gently and continue simmering to let it absorb the flavor of the fried eggplant.
6. Add salt, black pepper, and brown sugar for taste. Mix for one more time before turning off the heat.
7. Serve with rice or flatbread
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (507g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 526 | ||
Calories from Fat: 45 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1273.1mg | 44 % | |
Potassium 920mg | 24 % | |
Total Carbohydrate 100.8g | 30 % | |
Dietary Fiber 21.5g | 86 % | |
Sugars, other 79.3g | ||
Protein 21.9g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 526
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