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  Recipe Home » Vegetables » Garlic Braised Eggplant & Chickpea Casserol
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  Garlic Braised Eggplant & Chickpea Casserol
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 245
Ingredients:
1/4 cup Vegetable oil plus 2 tablespoons
1 1/2 tsp Cumin seed
1/2 tsp Fennel seeds
1/2 tsp Black peppercorns cracked
2 medium Onions sliced
12 large Garlic clove thickly sliced
2 tsp Powdered mustard
1 tsp Red pepper flakes
1 tsp Tumeric or curry powder
1 tsp Salt
1 small Eggplant (about 3/4 lb) unpeeled, cut into 1/2"X2" pieces
5 Plum tomatoes (about 3/4 lb) quartered
19 oz Chick peas rinsed and drained
2 tbsp Cilantro (or mint) chopped
Instructions:
In a large skillet or flameproof casserole, heat the oil over high
heat. Add the cumin seeds and cook til dark brown, about 15 seconds.
Add the fennel seeds and black pepper and cook for 5 seconds. Add the
onion and garlic and reduce the heat to moderately high. Cook,
stirring frequently, until the onion and garlic are lightly browned,
about 5 minutes.

Stir in the mustard, hot pepper, tumeric and salt. Add the eggplant.
Reduce the heat to moderate and cook, stirring gently, until the
eggplant is limp, about 5 minutes. Gently stir in the chick peas,
cover and simmer over low heat until the liquid thickens to a gravy
and the flavors have blended, about 5 minutes. Season with additional
salt to taste. Sprinkle the coriander over the top and serve. Walt MM

teresa@lamg.com
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