Fried Eggplant with Chickpeas and Classic Spicy
This Middle East inspired dish shows the versatility of Classic Spicy. Whether you serve as a side dish with roasted chicken or as a main over Basmati rice, you won’t be disappointed.
2 pounds small Italian eggplant sliced into 1/4 inch rounds
4 tablespoons, as needed olive oil
1 large white onion sliced
3 cloves garlic, mashed
1/2 teaspoon paprika
1/4 black pepper
1/8 teaspoon cayenne
1 cup plum or Roma tomatoes, chopped
1 cup Classic Spicy
1 15 ounce can chickpeas, drained
Feel free to peel the eggplant if you don’t like the texture of the skin.
Generously season eggplant with salt. Heat a large skilled over medium high heat
Add 1 tablespoon olive oil.
Add enough eggplant to cover the entire surface of pan, don’t overlap.
Cook until browned then flip over and continue cooking until soft, about 3-5 minutes per side.
Move cooked eggplant to platter lined with paper towels.
Add more oil to pan if necessary and cook remaining eggplant the same way.
Heat another tablespoon oil in pan.
Add onions cooking 4 minutes till soft and golden.
Add garlic and cook another 2 minutes longer.
Add spices, tomatoes, chickpeas and Classic Spicy.
Partly cover pan and let mixture simmer 10 - 15 minutes until tomatoes start to break down.
Add the eggplant cooking 5 to 10 more minutes until sauce thickens.
Serve over rice as a main dish or with your favorite roasted meat.
Serves 4 to 6 as a side dish, 2 to 3 as a main