Baked Eggplant Chickpeas and Green Chile
Ingredients
- 3 eggplants, cut lengthways into 1 cm-thick slices
- 4 Tablespoons olive oil
- 1 medium onion, finely chopped
- 3 Teaspoons garlic cloves, crushed
- 1 Tablespoon grated ginger
- 1 green chile, finely diced
- 2 Teaspoons paprika
- 1 Teaspoon ground cumin
- 400 Grams canned chopped tomatoes
- 400 Grams canned chickpeas, drained and rinsed
- 2 Tablespoons pomegranate molasses
- 1 Tablespoon chopped flat-leaf parsley
- 1 Tablespoon chopped mint leaves
- 2 Tablespoons pomegranate seeds
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