Curried Eggplant with Chickpeas and Spinach

When my mom comes to stay with us for Thanksgiving, we celebrate her birthday.  I try to make a dish that is dissimilar from the Thanksgiving feast, as well as a dish that is out of the ordinary for my mom.

This recipe from Food and Wine fit my criteria, and was great because around Thanksgiving it is also important to have meals that don’t require advanced preparation.  It was delicious with yogurt mixed into the vegetables.  I served it with brown rice and flatbread.

  • 5 large garlic cloves, minced
  • coarse salt
  • 2 teaspoons Madras curry powder or sweet curry powder
  • 6 T cup vegetable oil (I used 4 T canola and 2 T olive 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 (peeled)
  • freshly ground black pepper
  • One 5 to 6-ounce bag baby spinach
  • warm naan or flatbread, for serving
  • plain yogurt for serving
  • brown Basmati rice, for serving, optional
  1. Preheat the oven to 425°, preferably on convection roast.
  2. On a work surface, or with mortar and pestle, mash the garlic to a paste with a pinch of salt.
  3. Combine the garlic paste with the curry powder and vegetable oil.
  4. Combine the eggplant, onion, chickpeas and ginger on a parchment paper-lined, rimmed baking sheet. 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 over rice with warm naan and a dollop of yogurt.
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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