Fateh Eggplant Recipe

Cooking Instructions

1. 1

   Prepare the Eggplant

   Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern. Brush with olive oil and sprinkle with salt.

2. 2

   Roast the Eggplant

   Preheat the oven to 400°F (200°C). Place the eggplant halves on a baking sheet and roast for 25-30 minutes until tender and golden.

3. 3

   Cook the Base

   In a skillet, heat the remaining olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.

4. 4

   Add Tomatoes and Spices

   Chop the tomatoes and add them to the skillet. Stir in the cumin, coriander, paprika, salt, and black pepper. Cook for 5-7 minutes until the tomatoes soften.

5. 5

   Add Chickpeas

   Add the chickpeas to the mixture, stirring well to combine. Cook for another 5 minutes.

6. 6

   Finish the Dish

   Remove the roasted eggplants from the oven. Spoon the chickpea mixture onto the eggplant halves. Drizzle with lemon juice and top with chopped cilantro.

7. 7

   Serve

   Serve warm, garnished with additional cilantro if desired.