Curried Eggplant with Chickpeas and Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Large garlic cloves, mincedKosher Salt2 teaspoons Madras Curry Powder1/2 cup Vegetable Oil1 medium Eggplant (about 1 1/2 pounds) peeled and cut into 3/4 inch wedges1 large onion, cut into 1/2 inch wedgesOne 15-ounce can chickpeas, drained1/4 cup finely julienned fresh gingerFreshly ground pepperOne 5-ounce bag baby spinachWarm naan and plain yogurt for serving
Preheat the over 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 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.
Number of Servings: 4
Number of Servings: 4
Nutritional Info Amount Per Serving
- Calories: 433.7
- Total Fat: 28.8 g
- Cholesterol: 0.0 mg
- Sodium: 370.5 mg
- Total Carbs: 38.9 g
- Dietary Fiber: 9.3 g
- Protein: 8.0 g
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