Measurements

• 2 medium eggplants
• 1 can
• 1 large onion
• 3 cloves garlic
• 1 inch ginger
• 2 cups tomatoes
• 3 tbsp olive oil
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1/4 tsp cardamom
• 1/2 tsp turmeric
• Salt to taste
• Pepper to taste
• 2 tbsp lemon juice
• 2 tbsp parsley
• 2 tbsp cilantro

Preparation Method

• Heat olive oil in a large pot over medium heat.
• Add onions and sauté until translucent.
• Stir in garlic and ginger, cook for 1 minute.
• Add cumin, coriander, paprika, cinnamon, cardamom, and turmeric.
• Cook spices for 1 minute until fragrant.
• Add eggplants and tomatoes, stir to coat with spices.
• Cover and cook for 10 minutes, stirring occasionally.
• Add chickpeas, salt, and pepper.
• Cover and simmer for 15 minutes until eggplants are tender.
• Stir in lemon juice, parsley, and cilantro.
• Cook for an additional 2 minutes.
• Serve hot with your choice of side.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.