Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, roasted eggplant with peas#weeklyjikonichallenge. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
This Roasted Eggplant with Crispy Chickpeas is my kind of single-lady meal. This recipe is sponsored by Stella. Eggplant that's oven roasted until caramelized and tender, then piled high with a bright blue cheese arugula salad and crunchy chickpeas, this dinner-for-one recipe makes for an evening to savor.
Roasted Eggplant with peas#weeklyjikonichallenge is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Roasted Eggplant with peas#weeklyjikonichallenge is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have roasted eggplant with peas#weeklyjikonichallenge using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Eggplant with peas#weeklyjikonichallenge:
- Prepare 1 big eggplant
- Make ready 1/3 of a cup frozen or fresh peas
- Make ready 1 onion chopped
- Get 2-3 tomatoes chopped
- Prepare 1 green chilli
- Prepare 2 tbsp oil
- Take to taste Salt
- Get 1/2 tsp turmeric powder
- Make ready 1/2 tsp red chilli powder
- Make ready 1/2 tsp black pepper powder
- Prepare Chopped dhania
You can even make eggplant fries. You can also turn an eggplant into one wholesome stew like in today's vegan eggplant recipe with chickpeas and tomatoes. Peel garlic and add to a medium pot, along with eggplant, onion, and broth. Bring mixture to a simmer over medium-high.
Steps to make Roasted Eggplant with peas#weeklyjikonichallenge:
- Wash the eggplant & with a knife just make dents. Roast it over a jiko or stove top. Till charred
- Once done keep it aside to cool abit
- Take a cooking pot,add oil, then onions. Once done add the tomatoes & the spices & the peas
- Cover let it cook for 5 mins. Meanwhile, peel off the charred eggplant. Then chop the inside into pieces.
- Now add it to the tomato gravy. Mix well. Add chopped dhania.
- Serve hot with roti or mawele roti
With a potato masher or back of a wooden spoon, mash some eggplant until soup is thick and chunky. Stir in chickpeas and season to taste with salt and pepper. Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender). If the stew looks very soupy, let the liquid bubble away for a few more minutes.
So that is going to wrap this up with this exceptional food roasted eggplant with peas#weeklyjikonichallenge recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
