Grilled Eggplant with Curried Chickpeas
Eggplant is delicious grilled, which makes it a star of your barbecues. This recipe calls for smothering it generously with curry oil. Prepare a papillote of chickpeas, garlic and sultanas, and cook it next to your star veggie. Some of the chickpeas will be nicely roasted while others will be more confit. Inspired by Indian […]
Ingredients
- 2 medium eggplants, each cut into 6 long wedges
- 3/4 cup (180 ml) vegetable oil
- 2 tsp curry powder
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- 1/4 cup (35 g) raisins
- 2 garlic cloves, finely chopped
- 1 tsp fresh ginger, finely chopped
- 1/4 tsp red pepper flakes
- 2 cups (280 g) cherry tomatoes, halved
- 3/4 cup (180 ml) plain yogurt
- Mint leaves, torn
- Naan bread, grilled
Instructions
- Preheat the grill, setting the burners to high. Oil one side of the grate.
- Place the eggplant wedges on a baking sheet.
- In a bowl, whisk together the oil and curry powder. Remove 1/2 cup (125 ml) of the oil mixture and use to coat the eggplant, using a pastry brush. Season with salt. Set aside.
- Add the chickpeas, raisins, garlic, ginger and red pepper flakes to the bowl with the remaining oil mixture. Season with salt and pepper. Mix well. Spread the chickpea mixture out on a large piece of foil and tightly seal into a packet.
- Place the foil packet on the non-oiled side of the grill. Close the lid and cook for 12 minutes or until the chickpeas are lightly roasted, turning the packet over a few times during cooking. At the same time, grill the eggplant wedges on the oiled side of the grill for 4 minutes on each side.
- Open the foil packet and place the chickpea mixture in a bowl. Add the tomatoes and mix well. Adjust the seasoning.
- Spread the yogurt out on a large serving platter. Top with the eggplant wedges and chickpea mixture. Sprinkle with torn mint leaves. Serve with grilled naan bread.
Eggplant is delicious grilled, which makes it a star of your barbecues. This recipe calls for smothering it generously with curry oil. Prepare a papillote of chickpeas, garlic and sultanas, and cook it next to your star veggie. Some of the chickpeas will be nicely roasted while others will be more confit. Inspired by Indian cuisine, this dish owes its deep flavours to the spices, the creamy and tangy yogurt, as well as cherry tomatoes which add a splash of colour. Mint leaves and naan bread complete the dish. Simple and generous.