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Roasted Eggplant With Spiced Chickpeas
Ingredients
- large eggplants, peeled and sliced lengthwise (about 1/2 inch thick)
- ¼ cup and 2 tablespoons olive oil, plus extra for pans
- ¼ cup peanut oil
- 1 onion, minced
- 6 garlic cloves, minced
- 1 28-ounce can diced tomatoes
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 tablespoon pomegranate molasses
- Sugar to taste
- Salt and black pepper
- 1 15-ounce can chickpeas, drained and rinsed (about 1 cup)
- ½ cup pine nuts, toasted
- Fresh mint leaves, for garnish
- Thick yogurt for
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