- Yield: 4 1x
for the glaze:
- 1/2 C sake
- 2 T chickpea miso
- 2 T agave
- 1 T fresh turmeric
- 2 garlic cloves
- 1 t lemongrass, chopped
- 2 eggplants, sliced in half and scored
- 1/2 cup fresh chickpeas, cooked, tossed with 1 tsp chili flakes and 1/2 tsp smoked paprika
- pinch coarse salt
- 1/4 cup candied-salted nuts, karate chopped
- 1/4 cup green onions, sliced
- 1 T chili peppers, sliced wicked thin
- Preheat oven to 400.
- Blend glaze ingredients together until smooth. Apply glaze to eggplants, making sure it gets in between the cracks of the score lines and marinate for at least 15 minutes.
- Top with the chickpeas that were tossed with the chili and paprika. Add a pinch of salt.
- Bake for for 25 minutes, basting with the glaze halfway through cooking time and again once they come out of the oven.
- Top with the chopped nuts, green onions and chili peppers. Serve immediately.
And, in case you didn’t know, eggplant is actually a fruit, not a vegetable, and is related to the tomato and potato. There are tons of different varieties, so feel free to use what’s available to you. You can use canned chickpeas here but, if you want to cook dried chickpeas, here’s a handy and simple guide to show you how. As always, if you want to dial back the heat, reduce the amount of sliced chilis listed in the recipe below or leave them out completely.
Serve this as a main dish or as a small plate, and double up on the glaze if you think you want a little extra for drizzlin’, dippin’ or putting on other things. You can never have too much sauce, if you ask us.