INDIAN-STYLE EGGPLANT AND CHICKPEA STIR-FRY
Portions : 4 - Preparation : 5 minutes - Cooking time : 15 minutes
Ingredients
- 2 eggplants, cubed
- 30 ml (2 tablespoons) Knorr Taste of India broth
- 60 ml (4 tablespoons) butter
- 45 ml (3 tbsp.) olive oil
- 1 red onion, thinly sliced
- 15 ml (1 tbsp) sugar, honey or maple syrup
- 500 ml (2 cups) chickpeas
- 125 ml (1/2 cup) water
- Chili powder to taste
- 30 ml (2 tbsp.) tomato paste
- Salt and pepper to taste
Toppings
- Basmati rice
- Nann or toasted bread
- Poached or soft-boiled eggs
Preparation
- In a hot frying pan, brown eggplant cubes in butter and olive oil for 5 minutes.
- Add onion, sugar, Knorr Taste of India broth, chickpeas, water, chili pepper, tomato paste and simmer for 10 minutes. Check seasoning.
- Divide the stir-fry, grated cheese and a poached or soft-boiled egg between each plate.
- Serve with rice and croutons of toast or Nann bread.
