Grilled Eggplant with Curried Chickpeas | RICARDO

Ingredients

• 2 medium eggplants, each cut into 6 long wedges
• 3/4 cup (180 ml) vegetable oil
• 2 tsp curry powder
• 1 can (19 oz/540 ml) chickpeas, rinsed and drained
• 1/4 cup (35 g) raisins
• 2 garlic cloves, finely chopped
• 1 tsp fresh ginger, finely chopped
• 1/4 tsp red pepper flakes
• 2 cups (280 g) cherry tomatoes, halved
• 3/4 cup (180 ml) plain yogurt
• Mint leaves, torn
• Naan bread, grilled