Servings: 4
Prep time: 15 minutes
Cook time: 45 minutes
Ingredients
- 45 ml (3 tablespoons) vegetable bouillon concentrate
- 5 ml (1 teaspoon) garam masala
- 2.5 ml (½ teaspoon) ground cumin
- 2.5 ml (½ teaspoon) ground coriander
- 1 ml (¼ teaspoon) ground turmeric
- 120 ml (8 tablespoons) olive oil
- 2 large eggplants, cut into 2-inch-thick slices
- 8 jalapeños, halved, membranes and seeds removed
- 1 onion, finely chopped
- 250 ml (1 cup) white wine
- 60 ml (4 tablespoons) honey
- 30 ml (2 tablespoons) tomato paste
- 500 ml (2 cups) chickpeas
- 500 ml (2 cups) coconut milk
- 250 ml (1 cup) water
- Salt and pepper to taste
Toppings
- 4 balls of fresh mozzarella or burrata
- 125 ml (1/2 cup) cashews, roasted
Preparation
- Preheat the oven to 160 °C (325 °F) with the rack in the center.
- In a bowl, mix 15 ml (1 tablespoon) of vegetable bouillon concentrate, olive oil, garam masala, cumin, cilantro, and turmeric.
- On a baking sheet lined with parchment paper or a silicone mat, arrange the eggplant and jalapeños. Brush them generously with the prepared mixture and bake for 45 minutes.
- Meanwhile, in a saucepan, sauté the onion in a little oil for 3 minutes, until golden.
- Deglaze with white wine, then add the honey, the remaining 30 ml (2 tablespoons) of vegetable broth concentrate, tomato paste, chickpeas, coconut milk, and water. Stir to combine and simmer over medium heat for 10 minutes. Check the seasoning.
- Divide the chickpea mixture among the plates, then top with the eggplant slices and jalapeños. Garnish with mozzarella or burrata and finish with cashews.
