Curried Eggplant with Chickpeas and Spinach

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Curried Eggplant with Chickpeas and Spinach calories by ingredient



Number of Servings: 4

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 wedges
    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

Directions

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