Braised Eggplant, Chickpeas, and Yogurt

Meltingly tender eggplant, hearty chickpeas, and creamy garlic yogurt in this delicious, easy recipe. A flavorful tomato and spice sauce makes this vegetarian dish a perfect, healthy meal or appetizer.

Ingredients for 2 people :

• 2 eggplants

• 3 tablespoons olive oil

• 1 medium onion, finely chopped

• 240 grams canned chickpeas

• 400 grams canned peeled tomatoes

• 1 teaspoon cumin

• 1 teaspoon paprika

• Salt

• 250 grams Greek yogurt

• 1 garlic clove

• A few mint leaves

Cook the eggplants : 

Preheat the oven to 250 degrees Celsius (480°F). Place the eggplants in a dish and cover it with aluminum foil. Cook the eggplants for approximately 35 minutes, flipping them halfway through.

Prepare the sauce :

While the eggplants are cooking, in a pan over medium heat, add the olive oil and sauté the paprika and cumin for 1 minute, then the onion for 2 minutes. Once the onions are translucent, add the drained and rinsed chickpeas, then the peeled tomatoes, and season. Cook for 3 minutes, then lower the heat for 10-15 minutes until the sauce is slightly thicker.

Prepare the yogurt :

In a bowl, place the Greek yogurt and grate the garlic clove into the yogurt. Mix and season with salt, then set aside at room temperature.

Plating :

Check that the eggplants are thoroughly cooked and tender, then remove them from the oven. Let them cool for a few minutes.

On a plate, spread a generous spoonful of the yogurt and garlic mixture. Place an eggplant on top of the yogurt and split it in half. Salt the inside, then spoon some of the tomato and chickpea sauce over it. Drizzle with a dash of olive oil and chopped mint, then enjoy.