Curried Eggplant with Chickpeas and Spinach
Recipe from Food & Wine

Canned chickpeas are often used in salads or hummus, but Grace Parisi roasts them here with eggplant, prewashed spinach, and onion to make a great vegetarian main course.


Curried Eggplant with Chickpeas and Spinach
Kana Okada

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Ingredients
  • 2 
    large garlic cloves, minced
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  •  
    Kosher salt
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  • 2  teaspoons
    Madras curry powder
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  • 1/2  cup
    vegetable oil
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  • 1 
    medium eggplant, peeled and cut into 3/4-inch pieces (about 1 1/2 pounds)
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  • 1 
    large onion, cut into 1/2-inch wedges
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  • 1  15-ounce
    can chickpeas, drained
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  • 1/4  cup
    finely julienned fresh ginger
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  •  
    Freshly ground pepper
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  • 1  5-ounce
    bag baby spinach
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  •  
    Warm naan and plain yogurt, for serving
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Directions
1.
Preheat the oven to 425 degrees. 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 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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