Spicy Braised Eggplants with Chickpeas and Prunes

Name: Spicy Braised Eggplants with Chickpeas and Prunes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants, cut in 1-inch cubes; 1 tablespoon vegetable oil; 1 tablespoon sesame oil; 1 tablespoon finely chopped garlic; 1 tablespoon grated fresh ginger; 2 bunches of scallions, cut in 1-inch sticks; One 15-ounce can of chickpeas, drained and rinsed; 1 3/4 cup vegetable broth; 1 tablespoon light soy sauce; 6 ounces ready-to-eat pitted prunes (about 1 cup), cut in half; 2 teaspoons cornstarch, mixed to a paste with a little water; 2 tablespoons chopped cilantro; 1 chile, seeded and finely chopped

Servings: persons

2 large eggplants, cut in 1-inch cubes
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 tablespoon finely chopped garlic
1 tablespoon grated fresh ginger
2 bunches of scallions, cut in 1-inch sticks
One 15-ounce can of chickpeas, drained and rinsed
1 3/4 cup vegetable broth
1 tablespoon light soy sauce
6 ounces ready-to-eat pitted prunes (about 1 cup), cut in half
2 teaspoons cornstarch, mixed to a paste with a little water
2 tablespoons chopped cilantro
1 chile, seeded and finely chopped

1
1 Toss the eggplant cubes in the vegetable oil in a shallow baking pan and place in a single layer under a preheated broiler until lightly charredthis should take 10-15 minutes and they will need turning and shaking occasionally.
2
2 Heat the sesame oil in a large wok, then add the garlic, ginger, and scallions and cook for 5 minutes, turning regularly.
3
Add the eggplant to the pan, along with the chickpeas, broth, and soy sauce and bring to a boil.
4
3 Add the prunes and cook for another 10 minutes.
5
Add the cornstarch and stir to thicken.
6
Pour the mixture into a dish and sprinkle with the cilantro and chile.

107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 large eggplants, cut in 1-inch cubes, 1 tablespoon vegetable oil, 1 tablespoon sesame oil, 1 tablespoon finely chopped garlic, and more.

Yes, Spicy Braised Eggplants with Chickpeas and Prunes 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.

That's it — enjoy your meal!