Name: Grilled Eggplant with Curried Chickpeas
Prep time: 35 min
Cook time: 12 min
Total time: 47 min
Yield: 4 serving(s)
Ingredients: 2 medium eggplants, each cut into 6 long wedges; 3/4 cup (180 ml) vegetable oil; 2 tsp curry powder; 1 can (19 oz/540 ml) chickpeas, rinsed and drained; 1/4 cup (35 g) raisins; 2 garlic cloves, finely chopped; 1 tsp fresh ginger, finely chopped; 1/4 tsp red pepper flakes; 2 cups (280 g) cherry tomatoes, halved; 3/4 cup (180 ml) plain yogurt; Mint leaves, torn; Naan bread, grilled

Preparation

- Preheat the grill, setting the burners to high. Oil one side of the grate.
- Place the eggplant wedges on a baking sheet.
- In a bowl, whisk together the oil and curry powder. Remove 1/2 cup (125 ml) of the oil mixture and use to coat the eggplant, using a pastry brush. Season with salt. Set aside.
- Add the chickpeas, raisins, garlic, ginger and red pepper flakes to the bowl with the remaining oil mixture. Season with salt and pepper. Mix well. Spread the chickpea mixture out on a large piece of foil and tightly seal into a packet.
- Place the foil packet on the non-oiled side of the grill. Close the lid and cook for 12 minutes or until the chickpeas are lightly roasted, turning the packet over a few times during cooking. At the same time, grill the eggplant wedges on the oiled side of the grill for 4 minutes on each side.
- Open the foil packet and place the chickpea mixture in a bowl. Add the tomatoes and mix well. Adjust the seasoning.
- Spread the yogurt out on a large serving platter. Top with the eggplant wedges and chickpea mixture. Sprinkle with torn mint leaves. Serve with grilled naan bread.

Grilled Eggplant with Curried Chickpeas

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