Recipe courtesy of Bal Arneson

Golden Eggplant with Green Pea Sauce

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  • Level: Easy
  • Total: 22 min
  • Prep: 5 min
  • Inactive: 10 min
  • Cook: 7 min
  • Yield: 4 servings
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1/2 cup chickpea flour

1 tablespoon garam masala

1 teaspoon ground fennel

1 teaspoon ground cardamom

1 teaspoon Spanish paprika

Pinch salt

1/2 cup yogurt

1 tablespoon fresh lemon juice

Water, as needed

2 tablespoons grapeseed oil

1 eggplant, sliced into 1/4-inch thick slices

Green Pea Sauce, recipe follows

Green Pea Sauce

2 cups fresh peas

1 teaspoon ground cumin

1 teaspoon ground coriander

Pinch salt and freshly ground black pepper

1/2 cup yogurt

1/2 cup water, plus more as needed


  1. In a large bowl, combine the chickpea flour, garam masala, fennel, cardamom, paprika, salt, yogurt, and lemon juice, and mix well. The mixture should have a pancake batter consistency. If it seems too thick, add a little water to thin it out.
  2. Begin to heat the oil over medium-high heat and dip the eggplant slices in the batter and then place into the hot oil. Fry the eggplant until golden brown on the first side and then carefully turn the slices and fry on the other side until the eggplant is tender and golden on both sides, about 7 minutes total. If they start to get too brown, turn the heat down to medium. Serve the eggplant with the Green Pea Sauce.
  3. To make Green Pea Sauce:
  4. Put the peas, cumin, ground coriander, salt, black pepper, yogurt, and water in a blender and puree until smooth. It should be a thick saucy consistency. Add a little more water if it seems too thick.
  5. Yield: Approximately 3 cups
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