Curried Eggplant with Chickpeas and Spinach

By February 17, 2011Uncategorized

2 large garlic cloves, minced                                      One 15-ounce can chickpeas, drained

Kosher salt                                                                  1/4 cup finely julienned fresh ginger

2 teaspoons Madras curry powder                                  Freshly ground pepper

1/2 cup vegetable oil                                                 One 5-ounce bag baby spinach

1 medium eggplant, cut into 3/4-inch pieces       Warm naan and yogurt, for serving

1 large onion, cut into 1/2-inch wedges

Preheat the oven to 425°. On a work surface, mash the garlic to a paste with a pinch of salt. In a large roasting pan, mix the paste with the curry powder and vegetable oil. Add the eggplant, onion, chickpeas and ginger, season with salt and pepper and toss well. Spread the vegetables in an even layer and roast for about 30 minutes, stirring once or twice, until the eggplant and onion are tender. Stir in the spinach and roast just until wilted, about 2 minutes. Serve with warm naan and yogurt.  From


Author Terra

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