We love the various eggplants we see at the local farmers market.  This week, we found wonderful Sicilian eggplants – then we saw a cool recipe in the Wall Street Journal by Chef Alon Shaya from New Orleans (a cool dude bringing tastes of Italy and Israel to New Orleans).  We bring this delightful “slow fast food” recipe to you, courtesy of the Wall Street Journal (you can find the article by clicking HERE).

Charred Eggplant with Curried Chickpeas
Author: Alon Shaya
Prep time:
Cook time:
Total time:
Serves: Serves 4
This recipe comes courtesy of the Wall Street Journal
  • 2 medium eggplants
  • 1 medium red pepper
  • ¾ cup olive oil, plus more for garnish
  • ½ medium red onion, diced
  • 5 cloves garlic, minced
  • Salt
  • ½ tablespoon white-wine vinegar
  • 1¼ tablespoons curry powder
  • 1 (15-ounce) can chickpeas, drained
  • 2 tablespoons chopped parsley, plus more for garnish
  • 2 tablespoons chopped cilantro, plus more for garnish
  • 2 tablespoons thinly sliced scallions, plus more for garnish
  1. Use a small knife to score eggplants’ skin with 5 slits each. On stove top over medium-low flame, roast eggplants and pepper, turning with tongs, until tender and charred all over, about 15 minutes. Remove eggplants and pepper from heat and let cool. Cut away pepper’s stem and seeds, and scrape off char. Cut pepper into 1½ -inch dice.
  2. Heat broiler. Warm 6 tablespoons olive oil in a medium sauté pan over medium heat. Sauté onions, diced red peppers, garlic and a pinch of salt until garlic lightly browns, 6 minutes. Add vinegar and cook until evaporated, about 30 seconds. Add curry powder and chickpeas. Sauté until beans warm through. Off heat, stir in parsley, cilantro and scallions.
  3. Meanwhile, halve eggplants and season flesh with salt and remaining olive oil. Arrange eggplants, cut-side up, on a baking sheet and place under broiler. Cook until tops caramelize, about 6 minutes.
  4. To serve, top eggplant halves with curried chickpeas. Garnish with additional olive oil, herbs and scallions. Serve with flatbread, rice or a salad.


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