Crispy Eggplant with Spicy Chickpeas
- Preheat oven to 450 degrees F. Line a large baking sheet with foil; set aside. In a shallow dish combine eggs, salt, garlic powder, cumin, and black pepper. Place panko in another shallow dish. Dip eggplant slices, one at a time, into egg mixture, turning to coat. Allow excess to drip off. Dip eggplant slices into panko, turning to coat. Place coated slices in a single layer on the prepared baking sheet.
- Lightly coat both sides of eggplant with cooking spray. Bake for 16 to 18 minutes or until tender and coating is golden, turning once.
- Meanwhile, in a large nonstick skillet heat oil over medium heat. Add squash and onion; cook, covered, about 10 minutes or until squash is nearly tender, stirring occasionally. If vegetables brown too quickly, reduce heat to medium-low.
- Add serrano pepper and ginger to squash mixture. Cook and stir for 2 minutes. Add beans and tomatoes. Cook for 2 to 3 minutes more or until heated through, stirring occasionally. Stir in garam masala.
- To serve, place one eggplant slice on each serving plate. Spoon half of the bean mixture over eggplant on plates. Top with the remaining eggplant slices, the remaining bean mixture, and Cilantro Pesto.
From the Test Kitchen
You'll need about 2 bunches of cilantro to get 2 cups packed. Trim all but about 1 inch of the stems off each bunch before measuring.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
- In a food processor, combine cilantro, lemon juice, oil, and the salt. Cover and process until smooth.
Nutrition Facts (Crispy Eggplant with Spicy Chickpeas)
- Per serving:
- 337 kcal ,
- 12 g fat
- (2 g sat. fat ,
- 3 g polyunsaturated fat ,
- 6 g monounsaturated fat ),
- 93 mg chol. ,
- 864 mg sodium ,
- 47 g carb. ,
- 13 g fiber ,
- 15 g sugar ,
- 13 g pro.