Fried Eggplant with Chickpeas and Mint Chutney

cooking.nytimes.com

Sheila C

subheading: FOR THE EGGPLANT:

2 pounds baby or small Italian eggplant, sliced into ¼-inch-thick rounds

Fine sea salt, as needed

3 to 4 tablespoons extra-virgin olive oil, more as needed

1 large white onion, halved and thinly sliced

2 garlic cloves, minced

1 ½ teaspoons garam masala

½ teaspoon sweet paprika

¼ teaspoon black pepper

⅛ teaspoon cayenne

1 pound ripe tomatoes, chopped (about 2 cups)

1 ¾ cups (one 15-ounce can) cooked chickpeas, drained and rinsed if canned

subheading: FOR THE MINT CHUTNEY:

1 cup mint leaves

1 cup cilantro leaves and tender stems

1 serrano or jalapeño pepper, seeded and roughly chopped

1 scallion, cut into 1-inch lengths

1 garlic clove, roughly chopped

2 teaspoons lemon juice, more to taste

¼ teaspoon fine sea salt, more to taste

Plain yogurt, for serving (optional)

Directions at cooking.nytimes.com

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