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Recipes - Indian eggplant with chickpeas and tomatoes

Recipe Name

Indian eggplant with chickpeas and tomatoes

Submitted by

Guest

Recipe Description

homemade, this recipe does not use coconut milk

Quantity	1	Quantity Unit	wok	Servings
Prep Time (minutes)	10	Cook Time (minutes)	30	Ready In (minutes)	40

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



1	cup	chickpeas (15oz can)
1/2	can (16 fl oz)	tomatoes canned, diced
1	cup, cubes	Eggplant
1 1/2	tablespoons	Curry Paste, Patak
1/2	large	Onion, chopped
1 1/2	clove	garlic minced
1 1/2	tablespoons	olive oil

Steps

Sequence	Step

1	dice up veggies and heat oil in a pan.
2	add onion, curry paste and garlic to hot wok and cook approx 3 min.
3	add eggplant, tomatoes, and chickpeas. Cook until eggplant becomes tender
4	serve with basmati rice.

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