Just, like, the greatest dish ever. Honestly, this is one of the best things I have tasted. It's very simple, very quick, and tastes amazing. I cannot recommend this enough.
It's basically this recipe with a few small changes.
1 kg brinjal/aubergine, cut into cubes of ca. 5x5x5 cm
1/2 cup olive oil
2 x 400g tins chickpeas, well rinsed
1-2 onions, diced
Garlic to taste (original recipe calls for 5 cloves)
thumb-sized piece of ginger, minced
2 x 400g tins tomatoes (or equivalent fresh diced tomatoes. I've used both, and both work well)
1 tbsp tomato paste
1-2 tsp paprika
1/2 tsp cayenne pepper
1 tsp dried mint or mixed herbs (I also used fresh mint the first time, which worked quite well)
1 - 2 cups water (depending on preferences)
Preheat the oven to 200 degrees. Arrange the aubergine on a baking sheet, cover with 1/4 cup of olive oil and bake for 20-30 minutes until brown. While you're doing that, add the rest of the olive to a pot and brown the onions, then add the garlic and ginger and cook for a few more minutes on a medium heat. Finally, add the chickpeas, tomatoes, tomato paste, herbs, and aubergine, mix together, and cook for about 20 minutes. If it gets too dry, add some water to maintain a stewish consistency (to be fair, I've never needed to add any).
Serve with couscous and enjoy. It is lovely.
It's basically this recipe with a few small changes.
1 kg brinjal/aubergine, cut into cubes of ca. 5x5x5 cm
1/2 cup olive oil
2 x 400g tins chickpeas, well rinsed
1-2 onions, diced
Garlic to taste (original recipe calls for 5 cloves)
thumb-sized piece of ginger, minced
2 x 400g tins tomatoes (or equivalent fresh diced tomatoes. I've used both, and both work well)
1 tbsp tomato paste
1-2 tsp paprika
1/2 tsp cayenne pepper
1 tsp dried mint or mixed herbs (I also used fresh mint the first time, which worked quite well)
1 - 2 cups water (depending on preferences)
Preheat the oven to 200 degrees. Arrange the aubergine on a baking sheet, cover with 1/4 cup of olive oil and bake for 20-30 minutes until brown. While you're doing that, add the rest of the olive to a pot and brown the onions, then add the garlic and ginger and cook for a few more minutes on a medium heat. Finally, add the chickpeas, tomatoes, tomato paste, herbs, and aubergine, mix together, and cook for about 20 minutes. If it gets too dry, add some water to maintain a stewish consistency (to be fair, I've never needed to add any).
Serve with couscous and enjoy. It is lovely.
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