Masala Eggplant and Chickpeas

masala eggplant

Here's Chickpea Creation Number Three. One of my favorite impromptu dinners in awhile. Here's what you do:

Heat the oven to 425. Chop up a big eggplant into 1/2" pieces and put them on a baking sheet. Add two cans of drained  diced tomatoes and 2 cups of drained, cooked chickpeas (from a can or ones you've cooked). Mince 4 or 5 cloves of garlic and chop up a 2"knob of fresh ginger. Add those to the eggplant mixture along with a lot of olive oil, salt, and 1 tablespoon of garam masala. Roast for 20 minutes, stir, and roast for about 20 minutes more, until mixture is crispy on the edges and your whole kitchen is fragrant. Serve with brown rice and chopped cilantro, maybe a dallop of plain yogurt on top.

Have a wonderful weekend, favorite readers.

P.S. Mango season! Viet Wah on MLK has these beautiful boxes by the front door. We ate half the box in one day, our sink filling up with mango peels. Beautiful sight.