Indian-style eggplant and chickpea stir-fry

Indian-style eggplant and chickpea stir-fry

Ingredients

• 3 cups cubed eggplant
• 3 tablespoons Knorr Indian-style bouillon concentrate
• 500 ml chickpeas
• 2 tablespoons tomato paste
• 4 cups baby spinach leaves
• 1 onion, finely chopped
• 6 tbsp olive oil
• Salt and pepper to taste

Eggplant slices :

• 8 small eggplant slices
• 1 tbsp Knorr Indian bouillon concentrate
• 6 tablespoons cornstarch
• 8 to 10 tablespoons canola oil
• Salt and pepper to taste

Topping :

• Naan bread
• Basmati rice
• Plain yogurt
• ¼ cup chopped fresh coriander

1. In a hot frying pan with a little oil, sauté the eggplant cubes and onion for 2 min. Add chickpeas, spinach leaves, tomato paste and Knorr Indian broth. Sauté for 10 min over medium heat. (Add a little water if necessary if the mixture becomes too dry) Adjust seasoning.
2. Brush eggplant slices with Knorr broth, then roll in cornstarch.
3. In a frying pan over medium heat with oil, sear the eggplant slices until tender on the inside and golden brown on the outside.
4. Season lightly with salt.
5. Garnish rice plates with eggplant stir-fry and crispy eggplant slices.
6. Add fresh coriander, yogurt and serve.