Roasted Eggplant with Spiced Chickpeas

A wonderful aromatic dish of eggplant and spiced chickpeas, garnished with mint and served with yogurt.

Serves: 5

Prep Time: 30 min

Cooking Time: 20 min

Total:  50 min

Ingredients

2 large eggplants, washed and sliced lengthwise, about 1/2 inch thick

3-4 tbsp. olive oil
1 onion, finely chopped
6 cloves garlic, finely chopped
1 can (28 oz.) diced tomatoes
1 tsp. allspice
1 tsp. ground cinnamon
1-2 tbsp. pomegranate molasses
salt and pepper
1 cup chickpeas, drained and rinsed
1/4 cup pine nuts, toasted
fresh mint leaves, whole or chopped, to garnish
Greek yogurt, to garnish (optional)

Directions

1. Heat oven to 450 F and line two baking sheets with parchment paper. Lightly brush eggplants with oil, on both sides, and place them flat on the pans. Roast, flipping once until both sides are lightly browned, about 15 minutes in total. Set aside.
2. In a large skillet heat olive oil over medium heat. Add onions and garlic and saute until soft and translucent, about 5 minutes. Add tomatoes, spices, salt, pepper and molasses and bring to a simmer.
3. Simmer until mixture reduces and thickens, about 15 minutes. There should be a hint of sweetness.
4. Add chickpeas and cook until thick, another 5 minutes. Stir in half the pine nuts and set aside.
5. To assemble, place an eggplant slice on a platter and spoon chickpea mixture onto the wide end of the slide. Fold narrow end of slice over to cover the filling. Garnish with mint.
6. Repeat with remaining slices and garnish with extra pine nuts.
7. Serve dish at room temperature, with a spoonful of yogurt.

Lightly adapted from nytimes.com