Eggplant and Chickpea Moju

Here’s what’s cooking tonight–

Eggplant and Chickpea Moju over Brown Rice

Serves 4

I love the taste of sauteed eggplant–the way it melts in your mouth is SO fantastic! This is a delicious way to enjoy the beautiful purple vegetable along with high fiber chickpeas, and anti-inflammatory spices ginger and turmeric.

1 Tablespoon unrefined coconut oil
1 large eggplant, diced, unpeeled
1 red pepper, sliced
1 yellow onion, sliced
2 cloves garlic, minced
1 Tablespoon shallots, minced
1/2 Tablespoon ginger, minced
2 Tablespoons apple cider vinegar
1 Tablespoon agave nectar
1 teaspoon olive oil
1 teaspoon turmeric
1 teaspoon ground mustard
1/2 teaspoon ground cumin
pinch cayenne pepper
1 teaspoon sea salt
1/2 teaspoon black pepper
1 28-oz can chickpeas, drained

Chopped parsley for garnish
Gather all ingredients. Dice eggplant, slice pepper and onion, mince garlic, shallot and ginger. In a large skillet, heat coconut oil. Saute eggplant, onion and pepper over medium low heat for 5 minutes or until eggplant is starting to cook through and break down.

Add garlic, shallots and ginger and sauté 3-5 minutes more.

There is no such thing as a stupid question! This is what a shallot looks like:

Kinda like a clove of garlic with an onion skin. Don’t skip it–the taste of shallot is really special!

Meanwhile, in a small bowl, whisk together vinegar, agave, olive oil, turmeric, mustard and cumin. Add to skillet and simmer for 5 minutes. Add salt, pepper, cayenne and chickpeas, heat through and serve:

Serve this dish over brown rice for a yummy complete meal!

Until next week, Eat well, Be Well, and LOVE every single bite!

Jenny

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