Eggplant and Chickpeas in Peanut Masala
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 4 Servings
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- Difficulty Level Intermediate
This is a good curry. However, you can’t taste the “peanuts” at all and I wouldn’t say the sauce tasted anything like traditional masala to me. However, the color did resemble masala. Either way, we did enjoy this meal. It’s a flavorful curry and I like having the eggplant and chickpeas together. Sutton LOVES eggplant, so he rated it a little higher than I did.
I had to use purple eggplant instead of thai eggplant because they didn’t have any of those when I went shopping. The original recipe said that subbing the eggplant would be fine. I didn’t toast the coriander and cumin because I used powder instead of seeds. Perhaps, I lost some flavor there? I don’t really know. I did toast and grind the sesame seeds. I used Mr. Coffee Grinder to grind the sesame seeds. I love this little grinder! I use it for flax seeds all the time.
Sutton Rated: 4
Angie Rated: 3
Source of original recipe: http://blog.fatfreevegan.com/2007/02/thai-eggplants-and-chickpeas-in-peanut.html
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Ingredients
- 2 teaspoons sesame seeds
- 2 teaspoons coriander
- 1 teaspoon cumin
- 2 medium onions, chopped
- 2 small tomatoes
- 2 tablespoons natural peanut butter
- 2 cloves garlic
- 2 teaspoons ginger paste (or 1 teaspoon minced fresh ginger)
- 1/2 teaspoon turmeric
- 1 teaspoon red chilli pepper or cayenne (or to taste)
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1 lime, juiced
- 2 tablespoons coconut (dried, fresh, or frozen)
- 1/2 tablespoon maple syrup
- salt to taste
- 2 med purple eggplants
- 1 can chickpeas
Instructions
- 1. In a dry, non-stick skillet, toast sesame seeds until the sesame seeds begin to turn golden, about 1-2 minutes. Be careful not to burn them. Remove from pan and let cool. Then transfer to a blender or grinder and grind to a paste.
- 2. Add the onions to the pan and cook until they begin to brown. Transfer to a food processor and add the ground spices and all remaining ingredients except the eggplant and chickpeas. Puree to a smooth paste.
- 3. Remove the stems of the eggplants and cut them into quarters. (If you're using small purple eggplants, you may choose to leave the stem attached and cut a deep cross up through the bottom of each eggplant; if you're using a regular eggplant, cut it into 1-inch cubes.) Spray the skillet lightly with oil or non-stick spray, add the eggplants, and cook, stirring, until they begin to brown on the outside. Add the spice paste, the chickpeas, and 1/2 cup of water. Stir well and cover. Simmer, adding more water if the sauce seems to thick, until the eggplants are tender. (The time will vary depending on the eggplants you use, but count on at least 15 minutes.) Garnish with chopped parsely or cilantro, if desired, and serve over rice.
- Servings : 4
- Ready in : 40
- Course : Main Course
- Recipe Type : Curry
- Ingredient : Eggplant, Legumes
Instructions
- 1. In a dry, non-stick skillet, toast sesame seeds until the sesame seeds begin to turn golden, about 1-2 minutes. Be careful not to burn them. Remove from pan and let cool. Then transfer to a blender or grinder and grind to a paste.
- 2. Add the onions to the pan and cook until they begin to brown. Transfer to a food processor and add the ground spices and all remaining ingredients except the eggplant and chickpeas. Puree to a smooth paste.
- 3. Remove the stems of the eggplants and cut them into quarters. (If you're using small purple eggplants, you may choose to leave the stem attached and cut a deep cross up through the bottom of each eggplant; if you're using a regular eggplant, cut it into 1-inch cubes.) Spray the skillet lightly with oil or non-stick spray, add the eggplants, and cook, stirring, until they begin to brown on the outside. Add the spice paste, the chickpeas, and 1/2 cup of water. Stir well and cover. Simmer, adding more water if the sauce seems to thick, until the eggplants are tender. (The time will vary depending on the eggplants you use, but count on at least 15 minutes.) Garnish with chopped parsely or cilantro, if desired, and serve over rice.
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