EGGPLANT AND CHICKPEA CURRY WITH ZHAUG

A very light and delicious vegetarian curry. This can be served with chick or lamb or as a main meal with naan, pita or rice. Goes very well with zhaug. 

Serves 2-4

Time: 30-35 minutes

2 medium sized eggplants cubed and rubbed with salt

1 big onion chopped finely

2 tbs olive oil

2 big tomatoes chopped

 2 tsp garlic minced

2 tbs chopped coriander

1 tbs chopped parsley

1 cup chickpeas ( from the can or fresh soaked and boiled)

3-4 tbs zhoug

Method

First, wash the eggplant cubes under the running water. Pat dry them and then using little oil fry it or tip it in the preheated oven at 200'C till slightly charred. This will take about 10 minutes on medium-high heat.

Heat the oil and fry the onions and the garlic till golden in colour. In case it sticks at the bottom add a splash of water.

Now add the chopped tomatoes with a bit of salt and cook till it softens and breaks down.

Let the tomato base cook for about 5 to 7 minutes. Then add the chickpeas.

To this stage, when most of the moisture has evaporated add the chopped herbs and give it a stir.

Now, in the end, tip the roasted or pan fried cubed eggplants and give a stir. Adjust the seasoning again. garnish with more parsley and coriander and serve.

To serve the curry, spoon some zhoug and fresh coriander.