Couscous with Baked Aubergine and Chickpeas

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Couscous with Baked Aubergine and Chickpeas Recipe


By Monish Gujral Published: October 17, 2016



    1. In a pan heat oil and fry onion till golden brown.
    2. Add tomatoes and saute for 5mins.
    3. Add seasoning
    4. Mash the roasted aubergines and mix in the tomato and onion masala.
    5. Keep stirring till the aubergine is cooked.
    6. Add boiled chick peas, removed from heat and set aside.
    7. In a serving dish gently put the couscous
    8. Layer it with prepared aubergine.
    9. Sprinkle chopped parsley
    10. Serve hot with mint yogurt.

      First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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