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
- 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
- 1 1/2 tsp ground coriander
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground allspice
- 1/4 tsp ground cinnamon
- 3/4 tsp salt
- 1 3/4 cups water
- 1/3 cup raisins unsweetened
- Sprinkle of piment d'Espelette optional
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).