Eggplant Chana Masala
Ingredients
- 1 tbsp coconut oil optional
- 2 small brown onions finely chopped
- 2 cloves garlic minced
- 2 tsp grated fresh ginger
- 1 large eggplant/aubergine
- 1 tsp sea salt
- 2 cups crushed tomatoes
- 1 cup filtered water
- 3 cups organic cooked chickpeas (drained and rinsed if from a can)
- Squeeze of lemon juice
- 1 cup fresh coriander/cilantro leaves chopped
Dried Spices
- 2 tsp ground cumin
- 1/2 tsp ground cayenne pepper
- 1 tsp ground turmeric
- 2 tsp ground paprika
- 1 tsp garam masala
Instructions
- Wash eggplant and (skin on) chop into 1 inch cubes. Discard both ends. Place cubes into a bowl and sprinkle with sea salt.
- In a large saucepan over medium heat, sauté onion in oil (or a splash of water) until translucent.
- Add garlic, ginger and eggplant and cook, stirring often, for 10 minutes.
- Add dried spices and mix well to fully coat the onions and eggplant.
- Stir in the tomatoes, water and chickpeas. Simmer for 15 minutes.
- Remove saucepan from the stove. Stir in lemon juice and half of the coriander. Season with salt & pepper.
- Serve topped with coriander. Enjoy! xx