Eggplant Chaat( Eggplant with Chickpeas and Yogurt)

They say opposites attract. I am not much for cliches but in the case of eggplant ,maybe. My husband loves it, I on the other hand don't. The number of times I have mentioned that , I am sure y'all know that. Baked eggplant is one way I would eat it and considering how picky I am,I can assure you, you'd change your mind about it too, that is if you share my feelings about this purple hued vegetable.

I had leftover Chaat (essentially a chickpea salad) and was out of enough yogurt to make another dish I make with eggplant and yogurt. So I improvised and hence came forth the Eggplant Chaat( Eggplant and Chickpea Salad.It is delicious and Summery( after blogging I have realized there is a need for so many adjectives in the Urban Dictionary).

It is super easy to make, is a meal in itself and most of all insanely good. I hope I have convinced you to try it!

You can just make the Chaat and enjoy it on it's own so basically I have two recipes for you all to enjoy!

Ingredients for Chaat:

• 1 can Chickpeas(rinsed and drained)

• 1 small onion(finely chopped)

• 1 tomato(finely chopped)

• 1 to 2 jalapenos(finely chopped)

• 1/2 cup tamarind paste(if you can not find it, use 1/4 cup lemon juice or orange juice)

• 1 tablespoon sugar

• 1 teaspoon salt

• 1 teaspoon Chaat Masala( available in Indian Stores, if you can not find it then use 1/2 teaspoon Cayenne Pepper or Chili Pepper and 1 teaspoon Cumin Powder)

Directions:

1. Put everything listed above in a saucepan and cook for 15 minutes on low heat. If you think it is too thick,then add 1/4 cup warm water.Let it simmer until everything is coated in the Tamarind paste and the onions soften up.Serve Warm or Chilled.

Ingredients for the Eggplant Chaat:

1. 1 large eggplant(cut into 1/2 inch thin steaks )

2. Chaat or Chickpea Salad made above

3. 2 cups plain yogurt

4. 1 tablespoon sugar

5. 1 teaspoon salt

6. Half a bunch of Parsley(finely chopped, you can use Cilantro also)

7. Olive Oil

8. Salt and Pepper

9. Chips or Papri(Crushed up and totally optional, I forgot to use mine)

Directions:

1. Heat oven to 375 Degrees Fahrenheit. Line a baking sheet with parchment paper and place the eggplant disks and inch a part, drizzle generously with olive oil and sprinkle with salt and pepper. Flip and repeat.

2. Bake the Eggplant for 15 minutes then carefully flip the disks . Bake for another 10 to 15 minutes until they golden brown.

3. In a mixing bowl, beat yogurt,sugar and salt with a whisk or spoon.

To Assemble:

1. In a platter , layer the eggplant first. Then make a layer of the Chaat .And then drizzle with yogurt. Garnish it with Parsley and sprinkle it with more Chaat Masala. You can also top it with crushed up Chips or Papri.

Enjoy!!!Feedback is always loved.