Eggplant Chickpea Makhani
Introduce a bold and flavorful vegetarian option to your menu with our Eggplant Chickpea Makhani, designed with foodservice operators in mind. This dish combines tender, spiced eggplant and hearty chickpeas simmered in Custom Culinary® True Foundations® Indian-Style Butter Sauce, offering a rich and creamy texture. Infused with garam masala and smoked paprika and complemented by the heat of jalapenos and the sweetness of onions, it delivers a complex flavor profile. Ideal for catering to the growing demand for plant-based dishes, this Eggplant Chickpea Makhani is not only easy to prepare in large quantities but also serves as a nutritious and satisfying option for customers seeking diverse culinary experiences.
Ingreadient
| 18 lb | Eggplant (peeled, medium dice) |
| 2 cups | Vegetable Oil |
| ⅓ cup | Garam Masala |
| ⅓ cup | Smoked Paprika |
| As needed | Salt & Pepper |
| 6 oz | Vegetable Oil |
| 6 ea | Jalapeno Pepper (small dice) |
| 6 lb | Sweet Onion (small dice) |
| 6 lb | Chickpeas |
| 6 lb | Tomato, canned, petite diced |
| 24 lb | Indian-Style Butter Sauce |
Direction
- Toss diced eggplant in oil and spices and toss until well coated.
- Spread seasoned eggplant on a sheet tray and caramelize in a preheated 375 F oven (Approximately 20 minutes).
- Sauté jalapenos and onions in vegetable oil in a medium sauce pot until onions are soft and translucent.
- Add chickpeas and tomatoes and toss until hot.
- Add Butter Sauce and bring to a simmer.
- Hold for service.
