Curried Eggplant and Chickpeas
My first attempt at an Indian dish was completed without a specific recipe and just a few spices and ingredients out of my pantry. The beautiful Indian eggplants I got last weekend was finally put to use before their last hurrah into their decline. I sauteed 1/2 onion and 2 garlic cloves with curry powder, cumin and bashed up coriander seeds (no ginger). I added the diced eggplant and sauteed them for few minutes then added the chickpeas. I added about 1/2 to 3/4 cup of vegetable stock at this point to simmer the ingredients together a lil bit. The eggplant was particularly tough when I was cutting it so I wanted to make sure it absorbed some water and cooked down somewhat. I didn't have any cilantro so I added a stalk of green onion.
Too lazy to make basmati rice, I packed my lunch with white rice. The eggplants were still tough! My mom said their toughness is a result of my leaving them out of the fridge (bc they dry out). Is this correct? I dunno. The skin was so resistant to my knife, I just thought the type of eggplant was to blame. Anyhow, the chickpeas were delicious. With the addition of a few shakes of Congo hot sauce, I nearly put my mouth on fire. Yay.