Curried Eggplant with Chickpeas and Spinach

Name: Curried Eggplant with Chickpeas and Spinach
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 142 grams baby spinach; 425 grams chickpeas, drained; 2 teaspoons Madras curry powder; 680 grams medium eggplant (about , peeled and cut into 3/4-inch pieces; 59 milliliters finely julienned fresh ginger; 2 larges garlic cloves, minced; 4 servings Kosher salt; 4 servings Warm naan and plain yogurt, for serving; 1 large onion, cut into 1/2-inch wedges; 4 servings Freshly ground pepper; 118 milliliters vegetable oil

Curried Eggplant with Chickpeas and Spinach is From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat the oven to 42

Equipment you will use

Oven

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.

Ingredients you will need

Vegetable Oil

Curry Powder

Garlic

Salt

Equipment you will use

Roasting Pan

Add the eggplant, onion, chickpeas and ginger, season with salt and pepper and toss well.

Ingredients you will need

Salt And Pepper

Chickpeas

Eggplant

Ginger

Onion

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.

Ingredients you will need

Vegetable