Initial version
Ingredients
- 2 lb baby or small Italian eggplant, sliced into 1/4-inch-thick rounds
- 3 tbsp extra-virgin olive oil plus more as needed
- Fine sea salt as needed
- 1 large white onion halved lengthwise through the root and very thinly sliced
- 3 garlic cloves minced
- 1 fresh hot green chile such as a jalapeño or serrano chile, seeded and minced
- 1 1/2 tsp garam masala
- 1 tsp sweet paprika
- 1/4 tsp freshly ground black pepper
- 1/8 tsp cayenne pepper
- 1 lb ripe tomatoes chopped (about 2 cups)
- 1 1/2 c cooked chickpeas homemade (see pages 232 to 233) or canned, rinsed and drained
- Fresh lemon or lime juice to taste
- 1/2 c fresh mint leaves torn
- 3 scallions (white and green parts) thinly sliced
- Plain Greek yogurt for serving (optional) Optional
Instructions
Arrange an oven rack 6 inches from the heat source, and heat the broiler.
Lay the eggplant slices out in one layer on two or three baking sheets, and brush both sides of the slices with olive oil. Season the eggplant slices all over with fine sea salt. One pan at a time, broil the eggplant until the tops are browned, 3 to 5 minutes; then flip the slices over and continue to cook until well browned and soft, another 3 to 5 minutes. Set the cooked eggplant aside.
Heat a 12-inch skillet over high heat. Add the olive oil and heat until it is shimmering. Add the onion slices and cook until they are limp and browned in spots, about 7 minutes. Add the garlic and chile, and cook until fragrant, 1 to 2 minutes longer. Stir in the garam masala, paprika, black pepper, and cayenne; cook for 1 minute, and then add the tomatoes, chickpeas, and 2 tablespoons of water.
Partially cover the skillet and simmer until the tomatoes start to break down, 10 to 15 minutes. Add the eggplant to the skillet and cook until the sauce thickens, about 5 minutes. Taste, and add a little more fine sea salt if needed and a sprinkling of lemon juice to taste.
Serve the eggplant topped with the mint and scallions, and with dollops of yogurt if you like.