1 kg eggplant, cut in 1" slices
3 Tablespoons olive oil
5 garlic cloves, minced
1 Teaspoon ginger, dried, ground
1 Tablespoon turmeric
1/2 Teaspoon cinnamon, ground
1/2 Teaspoon caraway seed, ground
1 Teaspoon black pepper, ground
250 Grams chickpeas, cooked, drained
2 Deciliters water
1. Sprinkle eggplant slices with salt. Leave in a strainer for 30 minutes. Rinse in cold water and dry with a clean kitchen towel. Fry eggplant in a frying pan until brown on both sides. For this use 2 tablespoons of olive oil.
2. In a large cast iron pan heat remaining tablespoon of olive oil. Saute chickpeas with garlic, ginger powder, turmeric, cinnamon, caraway, and 1 teaspoon of salt. Add water and bring to a boil. Cook on low heat for 5 minutes. Spread the eggplant slices over the chickpeas and leave for another 20 minutes.