PCC Moroccan Eggplant recipe | PCC Community Markets

Ingredients

• 1 pound eggplant, diced into 1 1/2-inch pieces
• 1/4 cup neutral-flavored oil, divided
• Salt and pepper, to taste
• 2 tablespoons balsamic vinegar
• 2 teaspoons lemon juice
• 2 teaspoons minced fresh ginger
• 1 teaspoon sugar
• 1 teaspoon paprika
• 1 teaspoon fresh lemon zest
• 1 tablespoon dried mint
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon minced garlic
• 1/8 teaspoon ground cinnamon
• Pinch of cayenne pepper
• 1/2 cup cooked chickpeas, drained and rinsed
• 2 Roma tomatoes, diced into 1 1/2-inch pieces
• 2 green onions, cut into 1/2-inch pieces
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons chopped fresh mint