Fried Green Chickpeas + Baby Eggplant With Yogurt Chutney Recipe

Name: Fried Green Chickpeas + Baby Eggplant With Yogurt Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 baby eggplant (about 1 pound), quartered lengthwise with stem intact; 1 cup fresh chickpeas (thawed from frozen + patted dry), or canned; 6 cups vegetable oil; 1 1/2 teaspoons ground cumin, divided; 3/4 teaspoon garam masala; 2 tablespoons lemon juice; 1 teaspoon sugar; 1/2 bunch cilantro, stems and leaves (about 1 packed cup); 1/2 cup whole milk yogurt; 1 fresh green chile, seeds removed if desired for less heat; Warmed naan, for serving

Servings: persons

10 baby eggplant (about 1 pound), quartered lengthwise with stem intact
1 cup fresh chickpeas (thawed from frozen + patted dry), or canned
6 cups vegetable oil
1 1/2 teaspoons ground cumin, divided
3/4 teaspoon garam masala
2 tablespoons lemon juice
1 teaspoon sugar
1/2 bunch cilantro, stems and leaves (about 1 packed cup)
1/2 cup whole milk yogurt
1 fresh green chile, seeds removed if desired for less heat
Warmed naan, for serving

1
Heat oil in a heavy-bottomed pot or Dutch oven over medium heat until hot. Working in 2 batches, add eggplant and chickpeas and cook until golden brown, about 5 minutes per batch. Transfer cooked eggplant and chickpeas to a paper towel-lined plate to drain. (Repeat with remaining eggplant and chickpeas.)
2
Transfer eggplant and chickpeas to a large skillet and, off the heat, toss with garam masala, 1/2 teaspoon cumin and salt and pepper. Add lemon juice, sugar and 1/4 cup water to pot and place over low heat. Simmer eggplant and chickpeas gently, without tossing, until liquid is evaporated, about 5 minutes.
3
While eggplant simmers, combine cilantro, yogurt, chile and remaining cumin in a blender. Blend until smooth and season with salt and pepper. Serve eggplant with yogurt sauce and naan.

3363

kcal

Calories

363

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 baby eggplant (about 1 pound), quartered lengthwise with stem intact, 1 cup fresh chickpeas (thawed from frozen + patted dry), or canned, 6 cups vegetable oil, 1 1/2 teaspoons ground cumin, divided, and more.

Yes, Fried Green Chickpeas + Baby Eggplant With Yogurt Chutney falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fried Green Chickpeas + Baby Eggplant With Yogurt Chutney

How did you like this recipe?

Frequently Asked Questions