Eggplant and Chickpea Stir-Fry with Amba Sauce

Ingredients

• 1 large Eggplant
• 3 tablespoons Olive oil
• 1 medium Onion
• 4 cloves Garlic
• about 425 g Canned chickpeas
• 1 teaspoon Turmeric
• 1 teaspoon Cumin
• 0.5 teaspoon Coriander
• 4 tablespoons Amba sauce
• 0.25 cup Fresh cilantro
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat 3 tablespoons of olive oil in a large skillet or wok over medium-high heat, which is 204.4°C (200°C).
2. 2Add the 1 large eggplant, cut into 2.54 cm cubes, to the hot skillet. Cook for 8-10 minutes, stirring occasionally, until the eggplant is browned on all sides and begins to soften.
3. 3Add the 1 medium onion, chopped, and the 4 cloves garlic, minced, to the skillet with the eggplant. Cook for 3-5 minutes, stirring frequently, until the onion is softened and translucent and the garlic is fragrant.
4. 4Stir in the about 425 g canned chickpeas, rinsed and drained, along with the 1 teaspoon turmeric, 1 teaspoon cumin, and 0.5 teaspoon coriander. Cook for 5 minutes, stirring occasionally, allowing the spices to toast and become fragrant.
5. 5Pour in the 4 tablespoons of amba sauce and stir to coat the eggplant and chickpeas. Cook for an additional 2 minutes, allowing the sauce to heat through and coat the ingredients.
6. 6Remove the skillet from the heat. Stir in the 0.5 teaspoon salt and 0.25 teaspoon black pepper. Garnish with the 0.25 cup fresh cilantro, chopped, before serving.

Related Guides