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Spicy Braised Eggplants with Chickpeas and Prunes

Spicy Braised Eggplants with Chickpeas and Prunes Recipe

  • 2 large eggplants, cut in 1-inch cubes
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon grated fresh ginger
  • 2 bunches of scallions, cut in 1-inch sticks
  • One 15-ounce can of chickpeas, drained and rinsed
  • 1¾ cup vegetable broth
  • 1 tablespoon light soy sauce
  • 6 ounces ready-to-eat pitted prunes (about 1 cup), cut in half
  • 2 teaspoons cornstarch, mixed to a paste with a little water
  • 2 tablespoons chopped cilantro
  • 1 chile, seeded and finely chopped
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