This is definitely a feel-good for your soul kind of dish…at least it is for me! It reminds me of a North African dish we used to make for the Jewish holidays when I was a little girl (except it also had chicken). The fresh ginger and blend of sweet spices and raisins simmer slowly with the eggplant and thinly sliced onions resulting in an absolutely luscious sauce! I love to serve it over my simply quinoa, with a sprinkle of red chili pepper or Piment d’Espelette–YUM!
I show you a little trick to grill the eggplant to perfection, just scroll down or click here!
Coriander Eggplant and Chickpea
* I like to slice the onion with a mandoline so that it is uniformly thin, but you can also just use a sharp knife.
Author: Catherine Katz
Serves: 4
Ingredients
- 1 large eggplant, rinsed, skin on, and sliced (1/2 inch)
- 4 Tbsp olive oil
- 1 large yellow onion, thinly sliced*
- 2 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 1 large can chickpeas, well rinsed and drained
- 1½ tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp ground allspice
- ¼ tsp ground cinnamon
- ¾ tsp salt
- 1¾ cups water
- ⅓ cup raisins (unsweetened)
- Sprinkle of piment d'Espelette (optional)
Instructions
- Preheat the oven 350 F.
- Heat 2 Tbsp of the olive oil in a large cast iron dutch oven (I like Le Creuset but any heavy bottom deep pan will do) over high heat, add the sliced onions, ginger and garlic and sautée for 4-5 minutes.
- Add all the spices & salt and stir well until the onions begin to soften.
- Add the drained chickpeas and stir to coat well with the spices and onions.
- Add water & raisins, stir and continue to cook, uncovered for 10-12 more minutes.
- Turn off the stove and set aside until ready to assemble.
- Meanwhile, preheat a shallow large grill pan (no added oil whatsoever at this point!) and when very hot, add the sliced eggplant and cook for 4-5 minutes on each side. (They do not need to be fully cooked at this point, as they will continue to bake in the oven).
- Turn off the stove and add the 2 remaining Tbsp of olive oil over the eggplant in the pan (it will sizzle, that's good!). See little video clip below!
- Place the pre-cooked sliced eggplant at the bottom of a baking pan.
- Pour the chickpeas onion liquid mixture over the eggplant (do not stir) and bake in preheated oven for 30 minutes, uncovered.
- Gently stir and continue to bake for an additional 20-25 minutes (uncovered).
Cathy Lathrop says
March 21, 2018 at 1:34 pmAbsolutely Loved this recipe! My husband and I ate it as an entree and enjoyed all the flavors. For a group setting, I
suggest serving over rice. I’m not sure what “Sprinkle of piment d’Espelette (optional)”is so I omitted that.
I so enjoy all these great recipes!
Cathy Lathrop says
March 21, 2018 at 1:34 pmAbsolutely Loved this recipe! My husband and I ate it as an entree and enjoyed all the flavors. For a group setting, I
suggest serving over rice. I’m not sure what “Sprinkle of piment d’Espelette (optional)”is so I ommitted that.
I so enjoy all these great recipes!
Catherine Katz says
March 27, 2018 at 1:49 pmThank you so much for your lovely comments, always! I am always so touched when someone brings my recipes to life in their kitchen and appreciate it so! 🙂
Julie Zimmer says
March 13, 2017 at 2:35 amVery nice recipe, Catherine, especially the trick for grilling eggplants, which I’ve featured in my blog. Thanks for this!
martine says
March 13, 2017 at 3:19 amyes, so tasty , in …three words: de li cious ! thanks alot for this very good ricipe ! martine de France
martine de France says
August 29, 2016 at 9:57 amhello! c’est bien de striver fort pour nous! Thanks a lot! looking at the replies, we may say also..;you love people who loves you back… because you work so hard to combine health and pleasure! it’s agreat pleasure to discover your recipes! thank you! martine de France
Catherine Katz says
August 29, 2016 at 4:17 pmMartine,
You are absolutely, deliciously lovable yourself!!! Thank you so much for your wonderful comments, as always (and in perfect English at that!!)! Un GRAND MERCI!
Dick says
August 29, 2016 at 8:54 amHow could “healthy” taste so good!?
Catherine Katz says
August 29, 2016 at 9:46 amThank you so much Dick!! That’s what I strive for! 🙂
martine says
May 11, 2016 at 2:16 ambonjour , je vais me rendre chez ma mère et je ne vais pas manquer de lui faire cet excellent plat! merci aussi…de sa part!!!
Catherine Katz says
April 3, 2016 at 1:20 pmAH Martine, je le savais!!!! Merci merci avec 20 coeurs ou même plus!!! 🙂
martine says
April 3, 2016 at 6:49 ambonjour mrs cuisinicity! c’est absolument délicieux ce plat! il sort du four, je viens de le faire, fondant, goûteux, parfumé, on y revient souvent, allez zouuuu, on s’en prendrait bien une louche de plus?! eh bien ouiiiiiii , même deux!…. bravo et en plus c’est super d’avoir revisité le plat d’Algérie de votre enfance mais c’était fait à la poêle , avec du poulet et sans raisins….. dé li c i eu x ! merci ! martine de France
PS cela vaut beaucoup lus que 5 cœurs , 10, 15 etc…….
Catherine Katz says
March 28, 2016 at 6:09 pmMerci Martine! 🙂
martine says
March 28, 2016 at 2:56 amextra! c’est bien beau et très appétissant, à mes fourneaux! merci pour cette nouvelle recette créative! bonne journée ! martine de France