Fried Eggplant With Chickpeas and Mint Chutney
Eggplant is believed to have originated in India and has been cultivated for over 4,000 years.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 500 gram Eggplant
- 200 gram Chickpeas
- 20 gram Mint leaves
- 20 gram Coriander leaves
- 10 gram Green chili
- 4 gram Garlic cloves
- 2 teaspoon Lemon juice
- 4 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
- Slice the eggplant into rounds and sprinkle salt on both sides. Let it sit for 15 minutes to remove excess moisture.
- Rinse the eggplant slices and pat them dry with a paper towel.
- In a frying pan, heat olive oil over medium heat. Fry the eggplant slices until golden brown on both sides. Remove and set aside.
- In the same pan, add chickpeas and cook for 5 minutes until slightly crispy.
- In a blender, combine mint leaves, coriander leaves, green chili, garlic cloves, lemon juice, olive oil, salt, and black pepper. Blend until smooth to make the mint chutney.
- Serve the fried eggplant with chickpeas and drizzle the mint chutney on top. Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 38g13%
- Sugars 10g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.