Spicy Braised Eggplants with Chickpeas and Prunes Recipe

Spicy Braised Eggplants with Chickpeas and Prunes Recipe

  • 2 large eggplants, cut in 1-inch cubes
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon grated fresh ginger
  • 2 bunches of scallions, cut in 1-inch sticks
  • One 15-ounce can of chickpeas, drained and rinsed
  • 1¾ cup vegetable broth
  • 1 tablespoon light soy sauce
  • 6 ounces ready-to-eat pitted prunes (about 1 cup), cut in half
  • 2 teaspoons cornstarch, mixed to a paste with a little water
  • 2 tablespoons chopped cilantro
  • 1 chile, seeded and finely chopped
  1. 1 Toss the eggplant cubes in the vegetable oil in a shallow baking pan and place in a single layer under a preheated broiler until lightly charred—this should take 10-15 minutes and they will need turning and shaking occasionally.
  2. 2 Heat the sesame oil in a large wok, then add the garlic, ginger, and scallions and cook for 5 minutes, turning regularly. Add the eggplant to the pan, along with the chickpeas, broth, and soy sauce and bring to a boil.
  3. 3 Add the prunes and cook for another 10 minutes. Add the cornstarch and stir to thicken. Pour the mixture into a dish and sprinkle with the cilantro and chile.
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