Slow Roasted Eggplant with Spiced Chickpea Tomato Sauce and Fresh Mint

Ingredients

• •2 medium eggplants
• •3 tablespoons olive oil
• •1 teaspoon kosher salt
• •1/2 teaspoon black pepper
• •1 yellow onion, finely chopped
• •3 garlic cloves, minced
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •1/2 teaspoon ground coriander
• •1/4 teaspoon cayenne pepper (optional)
• •1 can (15 ounces) chickpeas, drained and rinsed
• •1 can (14 ounces) diced tomatoes, with juices
• •2 tablespoons tomato paste
• •1/2 cup vegetable broth or water
• •1/4 cup fresh mint leaves, finely chopped, plus extra for garnish
• •Juice of 1 lemon
• •Yogurt or tahini (optional, for serving)

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Slice the eggplants in half lengthwise and score the flesh in a criss-cross pattern. Brush with 2 tablespoons of olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

3. 3

   Place the eggplants cut-side up on a baking sheet lined with parchment paper. Roast in the preheated oven for 45-50 minutes, until the flesh is soft and golden.

4. 4

   While the eggplants are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.

5. 5

   Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.

6. 6

   Stir in the cumin, smoked paprika, coriander, and cayenne pepper, and cook for 1 minute more to toast the spices.

7. 7

   Add the chickpeas, diced tomatoes (with juices), tomato paste, and vegetable broth. Stir well to combine.

8. 8

   Reduce the heat to low and simmer the sauce for 15-20 minutes, stirring occasionally, until thickened.

9. 9

   Remove the skillet from heat and stir in the fresh mint and lemon juice. Adjust seasoning with remaining salt and pepper to taste.

10. 10

    To serve, place half a roasted eggplant on a plate and spoon the spiced chickpea tomato sauce over the top. Garnish with additional mint and a dollop of yogurt or tahini, if desired.