3.8 – 5 reviews • Side Dish
| Level: |
Intermediate |
| Total: |
50 min |
| Active: |
45 min |
| Yield: |
4 to 6 servings |
Ingredients
- 1 medium eggplant
- Kosher salt
- Oil, for frying
- 2 tablespoons garam masala
- 2 teaspoons ground cumin
- 2 teaspoons granulated garlic
- One 15-ounce can chickpeas, rinsed, drained and dried
Instructions
- Slice the eggplant into 1/4-inch rounds. Slice the rounds into quarters, so that you have wedge-shaped eggplant pieces. Lay the slices on a sheet pan covered in paper towels. Sprinkle the eggplant with salt and let sit while you are preparing the chickpeas.
- Heat some oil, coming about halfway up the side of a large cast-iron skillet over medium-high heat, until the oil is 350 degrees F. Line a baking sheet with a cooling rack and paper towels.
- Mix the garam masala, cumin, granulated garlic and 1/2 teaspoon salt in a small bowl. Sprinkle 1 teaspoon of the mixture over the chickpeas and toss until coated. Carefully lower the chickpeas into the oil using a slotted spoon. Fry, stirring frequently, until they are deep brown and crispy, 5 to 6 minutes. Remove the chickpeas to the paper towel-lined baking sheet. Sprinkle with another tablespoon of the spice mixture and some salt.
- Transfer the eggplant slices to a dry paper towel and dab until very dry. Sprinkle the eggplant on both sides with the remaining spice mixture. Add the eggplant to the oil in batches, only adding a few at a time. Fry the eggplant, flipping and turning frequently until they are a deep golden brown and crispy on the edges, 5 to 6 minutes.
- Serve the eggplant chips and crispy chickpeas warm or at room temperature.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
354 |
| Total Fat |
28 g |
| Saturated Fat |
2 g |
| Carbohydrates |
24 g |
| Dietary Fiber |
8 g |
| Sugar |
6 g |
| Protein |
6 g |
| Cholesterol |
0 mg |
| Sodium |
444 mg |
