🍽️
15-Minute Spiced Eggplant & Chickpea Stir-Fry with Herbed Yogurt Sauce
Quick, easy, and delicious! Try this spiced eggplant & chickpea stir-fry with herbed yogurt sauce for a nutritious dinner in just 15 minutes.
In today's fast-paced world, finding time to prepare a wholesome, nutritious dinner can be a challenge. This quick and easy Spiced Eggplant & Chickpea Stir-Fry comes to the rescue, packing a punch of flavor and nutrition in just 15 minutes. Ideal for busy weeknights, it's a vegetarian delight rich in fiber, plant-based protein, and essential vitamins.
Eggplant, a versatile vegetable with a meaty texture, pairs beautifully with protein-rich chickpeas in this dish. The blend of spices adds warmth and depth, while the herbed yogurt sauce provides a refreshing contrast. Not only is this dish easy to prepare, but it also utilizes fresh, whole ingredients, making it a perfect fit for a clean eating lifestyle.
Recipe Overview
🥗 Vegetarian
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Chinese
Quick, easy, and delicious! Try this spiced eggplant & chickpea stir-fry with herbed yogurt sauce for a nutritious dinner in just 15 minutes.
Ingredients
- • olive oil: 2 tablespoons
- • medium eggplants, diced: 2
- • canned chickpeas, drained and rinsed: 1 can (15 oz)
- • garlic cloves, minced: 3
- • ground cumin: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • ground coriander: 1/2 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • plain Greek yogurt: 1 cup
- • fresh mint leaves, chopped: 1/4 cup
- • fresh lemon juice: 1 tablespoon
- • fresh parsley, chopped: 1/4 cup
Instructions
- 1 Heat the olive oil in a large skillet over medium-high heat. Add the diced eggplants and sauté for 5 minutes, stirring frequently until they start to soften.
- 2 Add the minced garlic, cumin, smoked paprika, ground coriander, salt, and black pepper to the skillet. Stir well to coat the eggplant with the spices.
- 3 Add the chickpeas to the skillet and continue to cook for another 3-4 minutes, stirring occasionally, until the eggplant is tender and the chickpeas are heated through.
- 4 In a small bowl, mix the Greek yogurt, chopped mint, lemon juice, and parsley to make the herbed yogurt sauce. Stir until well combined.
- 5 Serve the spiced eggplant and chickpea stir-fry warm, drizzled with the herbed yogurt sauce over the top.
Serving Suggestions
- • Pair this spiced eggplant and chickpea stir-fry with a side of fluffy quinoa or whole grain couscous for a complete meal. Garnish with extra fresh parsley or a sprinkle of toasted pine nuts for added crunch. For a refreshing beverage pairing, try a glass of lightly chilled cucumber-mint water or a simple, unsweetened iced green tea.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat, adding a splash of water if needed to prevent sticking. The herbed yogurt sauce should be stored separately, and can be refreshed with an additional squeeze of lemon juice before serving.
Ratings & Reviews
0.0
Based on 0 ratings
