Step 1
Slice off the eggplant stem, then cut the eggplant in half across the middle, creating two thick, round halves. Split these in half lengthways and then cut each of these into 3-4 wedges.
Step 2
Heat a large saute pan over medium-high heat with half the olive oil. Fry the eggplant in two batches; keep them in a single layer to ensure every piece makes full contact with the pan. Cook for about 1-2 minutes per side and then flip so that each cut side is well browned (not burnt) and the eggplant softens (while remaining intact). Repeat with the second batch, adding more olive oil as needed. When the eggplant is done, set aside.
Step 3
If your pan is dry, pour in another tablespoon of oil. Add the garlic and spices and allow to sizzle for about 30 seconds. Add the tomatoes (or passata, if using) and chickpeas, then half-fill the empty chickpea can with water and pour that into the pan, too. Season with a good pinch of salt.
Step 4
Return the eggplant to the pan and simmer, uncovered, for about 10 minutes, or until the sauce has thickened a little and the flavours have married.
Step 5
While the stew simmers, combine the yoghurt, garlic and a pinch of salt in a small mixing bowl and stir to combine.
Step 6
When the stew has finished cooking, stir in the tablespoon of pomegranate molasses and adjust the seasoning. Serve on steamed rice with a generous dollop of garlic yoghurt and a scattering of chopped parsley. I also like to serve it with pita chips for scooping and added texture.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
