Chickpeas and Eggplants in Coconut Curry Sauce

Ingredients

• 2 Eggplants
• Salt
• 250 g carrots
• 2 red onions
• 300 g chickpeas (canned)
• 1 tbsp germ oil
• 400 ml unsweetened coconut milk
• 150 ml Vegetable broth
• 1.5 tbsp red curry paste
• pepper (ground)
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash, trim, and quarter the eggplants lengthwise; slice into 0.6 cm thick rounds and sprinkle with salt. Let them sit in water for about 15 minutes, then pat dry.

2. 2.

   Peel the carrots and onions; cut carrots into bite-sized pieces and halve onions, slicing into thin slivers. Rinse chickpeas under a sieve and drain.

3. 3.

   Heat oil in a pan and sauté onions until translucent. Add carrots and eggplants, stir occasionally, then deglaze with coconut milk and broth. Stir in curry paste, season with salt and pepper, and simmer over medium heat for 5-7 minutes. Then add chickpeas, simmer for another 4 minutes, fold in parsley, and adjust seasoning. Plate and serve.