Eggplant with Crushed Chickpeas and Herb Yogurt

Name: Eggplant with Crushed Chickpeas and Herb Yogurt
Ingredients: 2-3 medium-sized globe eggplants or more if the Japanese variety, cut crosswise into slices ¾ inches thick; 1/2 cup olive oil; 1-1/2 cups soft cooked chickpeas (canned are fine); 1-1/2 tsp cumin seeds, toasted and lightly crushed; 1 small lemon, rind, pith and seeds removed and flesh coarsely chopped; 1/2 cup Greek yogurt; 1/2 cup mint, coarsely chopped; 1/2 cup flat leaf parsley, coarsely chopped; Salt; pepper

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Eggplant with Crushed Chickpeas and Herb Yogurt Recipe from Plenty More, by Yotam Ottolenghi Ingredients 2-3 medium-sized globe eggplants or more if the

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Ingredients

2-3 medium-sized globe eggplants or more if the Japanese variety, cut crosswise into slices ¾ inches thick
1/2 cup olive oil
1-1/2 cups soft cooked chickpeas (canned are fine)
1-1/2 tsp cumin seeds, toasted and lightly crushed
1 small lemon, rind, pith and seeds removed and flesh coarsely chopped
1/2 cup Greek yogurt
1/2 cup mint, coarsely chopped
1/2 cup flat leaf parsley, coarsely chopped
Salt
pepper