Eggplant and Chickpea Hash

I never had eggplant as a kid, but I love it now. And I have to say, if it weren’t for a particular ex of mine, I probably would not have had eggplant at all. He was all about me cooking for us; but he was a picky eater on an odd end of the spectrum. He all but insisted that our dinners feature two veggies of different colors. Retrospectively, that should have been a sign. But depending upon your interpretation, this forced me to become lazy/creative. I started buying eggplant because it could basically never be a color repeat.

The first time I ever cooked it was in this dish (also one of my first blog posts); I literally rubbed olive oil on an eggplant, put it in a Dutch oven on high heat, and left it on for like an hour. Such a nube was I. The purple monsters seemed practically indestructible. I frequently would just roast them for 30-60 minutes and proceed from there. I also used to skin them, but I quickly found that to be a royal pain and stopped pretty much as soon as I started.

But I have to say, prior to this recipe, I’d never cooked eggplant in a skillet/pan. What shocked me was how QUICK the cook time was. Easily this is the fastest way to cook eggplant I have come across. And this dish was hearty, and tasty, and reheated well. So, this may be my new go-to for les aubergines.



  • Eggplant
  • Cherry/grape tomatoes
  • Chickpeas (if canned, drain them first)
  • Onion
  • Salt and pepper
  • Olive oil
  • Garlic powder
  • Water
  • Red pepper flakes


  1. Place some olive oil in a pan, and when it’s hot start cooking the eggplant. Season with salt and pepper.
  2. Add the tomatoes and onion. Season again with salt and pepper. Add garlic powder.
  3. When that has cooked, mash it slightly. If it seems too dry, add a dash of water. When you’re close to serving add the chickpeas until the whole dish is warm.
  4. As you serve, add some red pepper flakes.

    Served with pork.

2 thoughts on “Eggplant and Chickpea Hash

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