Difficulty Level: Average.
Preparation Time: 25 minutes
Here is another recipe Greek cuisine. Chickpea and aubergine are used in vegetarian cuisine from Greece.
Worth trying this recipe -
Ingredients:
>> 2 large aubergine (baigan or brinjal or eggplant or begun), cubed.
>> 1 cup chickpeas soaked overnight.
>> 4 tbsp olive oil.
>> 3 cloves of garlic.
>> 2 large onions chopped.
>> ½ tsp cumin powder.
>> 1 tsp cinnamon powder.
>> 1 tsp coriander powder.
>> 2 tomatoes (chopped).
>> Salt and pepper.
>> Cooked rice to serve with.
For Garnishing -
>> 2 tbsp olive oil.
>> 1 onion sliced.
>> 1 garlic clove
Methods:
Soak the chickpeas overnight in water and cook in salted water till tender. Drain and keep aside. Cut the brinjal (aubergine / eggplant / baigan / begun) into medium pieces, sprinkle salt and keep aside.
Heat the oil and add the garlic, onions and sauté till translucent and tender. Add the spices and cook stirring 1 - 2 minutes. Add the baigan (aubergine) pieces and stir gently. Cook on low flame for 3 - 4 minutes and then add the tomatoes along with cooked chick peas and season with salt and pepper. Cover with a lid and allow simmering for about 10 minutes.
To prepare the Garnish :
Heat the oil and fry the onions and garlic till golden brown and crispy.
To Serve :
On a bowl of cooked rice place the chick pea and aubergine (baigan / brinjal / eggplant / begun) stew and garnish with onions.
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