Curried Eggplant with Chickpeas and Spinach

Spinach Eggplant Curry

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 greek yogurt mixed into the vegetables.  I served it with brown rice and flatbread.

  • 2-5 large garlic cloves, minced
  • Kosher salt
  • 2 teaspoons Madras curry powder, or sweet curry powder
  • 1/4 – 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 or flatbread, and plain yogurt for serving
  • Brown Basmati rice, for serving (optional)
  1. Preheat the oven to 425°. On a work surface, or with mortar and pestle, mash the garlic to a paste with a pinch of salt.
  2. 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.
  3. 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.
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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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