Indian Eggplant and Chickpeas

I like eggplant, I enjoy chickpeas, and I adore Indian food. Obviously I had to combine the three. Tada! Here's a delish combo that's easy, nutritious, and makes envy-worthy lunch leftovers ("Oh, you got a Lean Cuisine there? What's this, you ask? Well...you know...just some aromatic and savory Indian eggplant with chickpeas...no biggie.")

I luckily had everything on-hand. You can find Garam Masala for, literally, a buck or so at your local Indian grocer. Also an excellent pit-stop for cheapo rice and other spices. (Matt would also recommend you try the "Hot Mix", which comes in several varieties and brands. It's like the spicy Indian equivalent of Doritos.)

Indian Eggplant and Chickpeas

• 1 medium eggplant
• 1 large onion – diced
• 2 large garlic cloves
• 1 26 oz can diced tomatoes
• 1 15 oz can chickpeas - drained
• 2 cups of water
• 1 - 2 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp of chili powder
• 1 1/2 tsp of Garam Masala
• Salt to taste
• 2 tsp of sugar
• Lime juice (1/2 of a lime)
• Cilantro

Quarter eggplant (photo below) and put on a cookie sheet. Roast at 400 degrees for about 15 minutes, or until softened and starting to brown. Once cooled, peel skin and either mash eggplant or dice in small pieces (I chose the later).

Saute onion and garlic with spices until fragrant and softening - add in tomatoes (juice included) and sugar. Add in eggplant and chickpeas. Cook for about two minutes then add water until desired consistency (1 to 2 cups). Let cook until chickpeas are softened. Add lime juice and cilantro. Adjust spices accordingly. Let stand for a few minutes and serve with rice or naan (us carb lovers did both) and plain Greek yogurt.

Eggplant after roasting a bit. Look at them laying out like that. So relaxed.

We served with Basmati rice, naan, and plain yogurt.That's just how we do it.