Baked Baby Eggplants with Spicy Yoghurt Sauce & Fried Chickpeas... that's a mouthful! In all honesty this recipe I just made up one morning in the kitchen so it may need some tweaking to it but had to share because it was goooood!!!
I had some leftover eggplants & yoghurt & wanted to combine the two. It's the combination of chili that gets your heart racing but you can leave it out if it doesn't agree with you. With or without it's still pretty tasty & perfect for an easy dinner.
Baked Baby Eggplants with Spicy Yoghurt Sauce & Fried Chickpeas
8 baby eggplants, cut in two
1 cup Greek yoghurt
1 x tin chickpeas, drained
1/2 cup olive oil
1 1/2 tsp ground cumin
1 1/2 tsp smoked paprika
1/2 tsp chili powder
1 clove garlic, minced
1/2 tsp salt
For the Chili oil - Place all ingredients into a bowl/jar & whisk to combine.
For the Spicy Yoghurt - Mix 4 tbsp of the chili oil into the yoghurt & stir to combine (add more chili powder if you like!)
For the fried chickpeas - In a pan on medium heat, fry the chickpeas in 2 tbsp of chili oil. Cook until chickpeas turn crispy & drain on paper towels.
1. Preheat an oven to 180c & heat a griddle pan on medium heat.
2. Brush the eggplants with a little of the chili oil, place them into the griddle pan & grill for a few minutes. You don't want to cook them completely through but just enough to get that char-grilled flavour.
4. Place them into a shallow baking dish & brush once again with chili oil. Place in the oven & cook for 15-20 mins.
5. Serve eggplants drizzled in spicy yoghurt, crispy chickpeas & left over chili oil.
6. Enjoy x