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Roasted Eggplant with Spiced Chickpeas and Tomatoes

Yield

Yield: 4 Servings

Ingredients

  • 1 ⅓ pound eggplant (about 2 large ones)
  • 2 Tbsp olive oil or any neutral oil, plus more for the eggplant
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 14 ounce can of plum tomatoes
  • 14 ounce can of chickpeas, drained and rinsed
  • 2 tsp sugar
  • ¼ tsp ground cinnamon
  • ¼ tsp ground allspice
  • ½ tsp ground cumin
  • Extra virgin olive oil, to serve
  • Chopped cilantro, to serve

 

Yogurt and Cucumber Sauce Ingredients

  • 7 ounces cucumber (any type)
  • 2 cups unflavored, plain yogurt
  • ½ garlic clove, crushed
  • Small handful of fresh mint leaves, finely chopped
  • 1 tsp dried mint
  • ¼ tsp salt

Instructions

  1. Preheat oven to 400°F.
  2. Cut the eggplants in half, then into quarters and finally slice them into ¾ inch chunks.  Place in a baking pan, drizzle with some cooking oil, sprinkle over a pinch of salt and then toss the eggplant to coat.  Place it in the oven and bake for 20 minutes, or until soft.
  3. Meanwhile, fry the onion in a large saucepan in 2 Tbsp cooking oil until soft and golden (this will take about 15 minutes).  Add the garlic and fry for a few minutes before adding the tomatoes, chickpeas, sugar, spices and some salt and pepper.  Fill the tomato can up with just boiling water and add that to the pot, too.  Cover and cook for 30 minutes, until the chickpeas are very soft.
  4. Add the eggplant and cook for the final 10 minutes, splashing in more hot water if the dish looks dry.
  5. Leave to cool to room temperature before drizzling over plenty of extra virgin olive oil and scattering with cilantro.

 

Yogurt and Cucumber Sauce Directions

  1. Cut the cucumber in half and, using a teaspoon, scoop out and discard all its seeds.  Chop the flesh into small cubes and mix them into the yogurt with garlic, fresh and dried mint and ¼ tsp salt.

Notes

This recipe comes from Yasmin Khan’s beautiful book entitled, Zaitoun (which means “olive” in Arabic).  This book is a collection of Palestinian recipes and stories about Yasmin’s experiences gathered while sharing meals with Palestinian people as she traveled through the area once known as Palestine.  In this book she shares what she learned about the food and culture that shapes their lives.  Roasted Eggplant with Spiced Chickpeas and Tomatoes is best served at room temperature.

 

For more amazing recipes featuring vegetables from your CSA boxes, visit our recipe archives!

 

 

Zaitoun cookbook
Zaitoun cookbook
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