Thai Eggplants and Chickpeas in Peanut Masala

Name: Thai Eggplants and Chickpeas in Peanut Masala
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 Tbsps agave nectar or sugar; 237 milliliters cooked chickpeas; 0 teaspoons cinnamon; 2 Tbsps coconut (dried, fresh, or frozen); 2 teaspoons coriander seeds; 1 teaspoon cumin seeds; 10 smalls Thai or Indian Eggplants (or use one large eggplant); 2 cloves garlic; 2 teaspoons ginger paste (or 1 teaspoon minced fresh ginger); 2 mediums onions, chopped; 2 Tbsps natural peanut butter; 1 teaspoon red chilli pepper or cayenne (or to taste); 4 servings salt to taste; 2 teaspoons sesame seeds; 1 teaspoon tamarind concentrate (or substitute); 2 smalls tomatoes; 1 teaspoons turmeric

Thai Eggplants and Chickpeas in Peanut Masala might be just the main course you are searching for. Watching your figure? This gluten free and vegan recipe has 471 calories, 19g of protein, and 9g of fat per serving. This recipe serves 4. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe is typical of Indian cuisine. If you have salt, ginger paste, chilli pepper, and a few other ingredients on hand, you can make it. To use up the tamarind concentrate you could follow this main course with the Anti-Valentine’s Day Cupcakes as a dessert. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Remove from pan and let cool. Then transfer to a blender or grinder and grind to a paste. (Magic Bullet owners can do this in the small jar with the flat blade.)

Equipment you will use

Blender

Frying Pan

Add the onions to the pan and cook until they begin to brown.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Transfer to a food processor and add the ground spices and all remaining ingredients except the eggplant and chickpeas. Puree to a smooth paste.

Ingredients you will need

Chickpeas

Eggplant

Spices

Equipment you will use

Food Processor

Remove the stems of the eggplants and cut them into quarters. (If you’re using small purple eggplants, you may choose to leave the stem attached and cut a deep cross up through the bottom of each eggplant; if you’re using a regular eggplant, cut it into 1-inch cubes.) Spray the skillet lightly with oil or non-stick spray, add the eggplants, and cook, stirring, until they begin to brown on the outside.

Ingredients you will need

Eggplant

Cooking Oil

Equipment you will use

Frying Pan

Add the spice paste, the chickpeas, and 1/2 cup of water. Stir well and cover. Simmer, adding more water if the sauce seems too thick, until the eggplants are tender. (The time will vary depending on the eggplants you use, but count on at least 15 minutes.)

Ingredients you will need

Spice Paste

Chickpeas

Eggplant

Sauce

Water

Garnish with chopped parsley or cilantro, if desired, and serve over rice.

Ingredients you will need

Cilantro

Parsley

Rice

Equipment

Blender

Frying Pan

Food Processor

Ingredients

Servings:

1Tbsps

agave nectar or sugar 237milliliters

cooked chickpeas 0teaspoons

cinnamon 2Tbsps

coconut (dried, fresh, or frozen)2teaspoons

coriander seeds 1teaspoon

cumin seeds 10smalls

Thai or Indian Eggplants (or use one large eggplant)2cloves

garlic 2teaspoons

ginger paste (or 1 teaspoon minced fresh ginger)2mediums

onions, chopped 2Tbsps

natural peanut butter 1teaspoon

red chilli pepper or cayenne (or to taste)4servings

salt to taste 2teaspoons

sesame seeds 1teaspoon

tamarind concentrate (or substitute)2smalls

tomatoes 1teaspoons

turmeric

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Getrank Gruner Veltliner (1 Liter). It has 4.6 out of 5 stars and a bottle costs about 15 dollars.