FRIJE

Instructions

• 1.   Rinse the eggplants, peel them leaving some thin strips of skin, then cut them into 2-3 cm cubes. Put them in a glass baking dish, sprinkle with salt, drizzle with lemon juice and 3 tablespoons of water. Cover and cook for 6 minutes in the microwave (800 W), stirring halfway through. Drain. Chop the garlic and slice the onion. Rinse and drain the chickpeas.
• 2.   Pour 1 teaspoon of oil into a non-stick skillet, sweat the onion over low heat for 4 minutes. Season with salt and pepper. Remove and set aside. Pour the remaining oil into the skillet, sauté the eggplants for 5 minutes over medium heat, stirring occasionally. Sprinkle with garlic, curry, and cumin, then add the reserved onion slices and tomato pulp.
• 3.   Pour in the yogurt, cover and continue cooking for 10 minutes over low heat, stirring occasionally: if necessary, add a little water. Add the chickpeas. Mix and simmer for an additional 3 minutes over low heat. Adjust the seasoning with salt and pepper. Sprinkle with chopped cilantro.

Nutritional information *