Baked Eggplant Chickpeas and Green Chile

Ingredients

• 3 eggplants, cut lengthways into 1 cm-thick slices
• 4 Tablespoons olive oil
• 1 medium onion, finely chopped
• 3 Teaspoons garlic cloves, crushed
• 1 Tablespoon grated ginger
• 1 green chile, finely diced
• 2 Teaspoons paprika
• 1 Teaspoon ground cumin
• 400 Grams canned chopped tomatoes
• 400 Grams canned chickpeas, drained and rinsed
• 2 Tablespoons pomegranate molasses
• 1 Tablespoon chopped flat-leaf parsley
• 1 Tablespoon chopped mint leaves
• 2 Tablespoons pomegranate seeds

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag