Eggplant and Chickpea Moju

June 6, 2008 · Filed Under Recipes 

Here’s what’s cooking tonight–

Eggplant and Chickpea Moju over Brown Rice

Serves 4

I love the taste of sauteed eggplant–the way it melts in your mouth is SO fantastic! This is a delicious way to enjoy the beautiful purple vegetable along with high fiber chickpeas, and anti-inflammatory spices ginger and turmeric.

1 Tablespoon unrefined coconut oil
1 large eggplant, diced, unpeeled
1 red pepper, sliced
1 yellow onion, sliced
2 cloves garlic, minced
1 Tablespoon shallots, minced
1/2 Tablespoon ginger, minced
2 Tablespoons apple cider vinegar
1 Tablespoon agave nectar
1 teaspoon olive oil
1 teaspoon turmeric
1 teaspoon ground mustard
1/2 teaspoon ground cumin
pinch cayenne pepper
1 teaspoon sea salt
1/2 teaspoon black pepper
1 28-oz can chickpeas, drained

Chopped parsley for garnish
Gather all ingredients. Dice eggplant, slice pepper and onion, mince garlic, shallot and ginger. In a large skillet, heat coconut oil. Saute eggplant, onion and pepper over medium low heat for 5 minutes or until eggplant is starting to cook through and break down.

Add garlic, shallots and ginger and sauté 3-5 minutes more.

There is no such thing as a stupid question! This is what a shallot looks like:

Kinda like a clove of garlic with an onion skin. Don’t skip it–the taste of shallot is really special!

Meanwhile, in a small bowl, whisk together vinegar, agave, olive oil, turmeric, mustard and cumin. Add to skillet and simmer for 5 minutes. Add salt, pepper, cayenne and chickpeas, heat through and serve:

Serve this dish over brown rice for a yummy complete meal!

Until next week, Eat well, Be Well, and LOVE every single bite!

Jenny

Comments

One Response to “Eggplant and Chickpea Moju”

  1. Suzanne i.b. on May 21st, 2009 11:12 pm

    I swear, this dish had me dancing in the kitchen! I just felt my whole body go YUM… Definitely became an instant favorite recipe. There’s something about the tumeric & mustard dancing off each other. I topped it off with a little chopped cherry tomatoes and ground sesame seeds.
    Thanks Jenny for rocking me into ecstatic healthy eating!

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