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5 from 11 votes
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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.
Course Side Dish
Cuisine North African
Keyword aubergine recipes moroccan, chickpea cuisine, chickpea dishes, coriander eggplant recipe, eggplant coriander, eggplant dutch oven, eggplant le creuset, moroccan chicken with chickpeas and raisins, moroccan grilled eggplant, raisin recipes savory
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 4
Calories 230 kcal
Author Catherine Katz

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
  • 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

Instructions

  1. Preheat the oven 350 F.
  2. 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.
  3. Add all the spices & salt and stir well until the onions begin to soften.
  4. Add the drained chickpeas and stir to coat well with the spices and onions.
  5. Add water & raisins, stir and continue to cook, uncovered for 10-12 more minutes.
  6. Turn off the stove and set aside until ready to assemble.
  7. 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).
  8. 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!
  9. Place the pre-cooked sliced eggplant at the bottom of a baking pan.
  10. Pour the chickpeas onion liquid mixture over the eggplant (do not stir) and bake in preheated oven for 30 minutes, uncovered.
  11. Gently stir and continue to bake for an additional 20-25 minutes (uncovered).