Curried Eggplant with Chickpeas and Spinach Recipe

Name: Curried Eggplant with Chickpeas and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large garlic cloves, minced; Kosher salt; 2 teaspoons Madras curry powder; 1/2 cup vegetable oil; 1 medium eggplant (about 1 1/2 pounds), peeled and cut into 3/4-inch pieces; 1 large onion, cut into 1/2-inch wedges; One 15-ounce can chickpeas, drained; 1/4 cup finely julienned fresh ginger; Freshly ground pepper; One 5-ounce bag baby spinach; Warm naan and plain yogurt, for serving

Servings: persons

2 large garlic cloves, minced
Kosher salt
2 teaspoons Madras curry powder
1/2 cup vegetable oil
1 medium eggplant (about 1 1/2 pounds), peeled and cut into 3/4-inch pieces
1 large onion, cut into 1/2-inch wedges
One 15-ounce can chickpeas, drained
1/4 cup finely julienned fresh ginger
Freshly ground pepper
One 5-ounce bag baby spinach
Warm naan and plain yogurt, for serving

1
Preheat the oven to 425.
2
On a work surface, mash the garlic to a paste with a pinch of salt.
3
In a large roasting pan, mix the paste with the curry powder and vegetable oil.
4
Add the eggplant, onion, chickpeas and ginger, season with salt and pepper and toss well.
5
Spread the vegetables in an even layer and roast for about 30 minutes, stirring once or twice, until the eggplant and onion are tender.
6
Stir in the spinach and roast just until wilted, about 2 minutes.
7
Serve with warm naan and yogurt.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large garlic cloves, minced, Kosher salt, 2 teaspoons Madras curry powder, 1/2 cup vegetable oil, and more.

Yes, Curried Eggplant with Chickpeas and Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Eggplant with Chickpeas and Spinach

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