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Eggplant rice pan with chickpeas

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Ingredients for 3 servings:

  • 100 g brown rice
  • 400 g chickpeas, cooked, from the jar
  • 50 g onion(s)
  • 2 cloves garlic
  • 2 tsp oil
  • 500 g eggplant(s)
  • 125 g yogurt (coconut yogurt)
  • 125 g natural yogurt
  • 25 g peanuts, chopped
  • Salt
  • curry powder
  • 200 ml water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sauté half of the onion and garlic in 1 teaspoon of oil, add the rice, fry briefly, and deglaze with water. Bring to a boil and simmer on low heat for about 30 minutes. Season with salt and curry powder. Sauté the remaining onion and garlic in a pan in 1 teaspoon of oil, add the eggplant, and sauté for 10-15 minutes. Season. When the rice is ready, mix it with the eggplant along with the chickpeas, yogurt, and chopped peanuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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