Ingredients
Scale
- 2 medium eggplants
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (grated)
- 1 inch ginger (grated)
- 2 teaspoons curry powder
- 2 teaspoons coriander (ground)
- 1 teaspoon cumin (ground)
- 1 teaspoon turmeric powder
- ¼ teaspoon red pepper flakes
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 cups vegetable broth (or more to taste)
- 1 can (15 ounces) chickpeas (or 1½ cups of cooked chickpeas)
- 1 can (15 ounces) crushed tomatoes
- 1 can (14 ounces) coconut milk
- 1 teaspoon garam masala
- 4 wedges lemon
- 1 handful fresh cilantro
- 1 to 2 cups basmati rice (or naan bread)
- 4 tablespoons plain or Greek yogurt
Instructions
- Preheat oven to 430°F (220°C). Cut eggplants into cubes, toss with olive oil, salt, and black pepper on a lined baking sheet. Roast for about 25 minutes until browned.
- In a large skillet or Dutch oven, heat olive oil over medium heat. Sauté chopped onion for 3 minutes until softened. Add garlic and ginger; sauté for an additional minute.
- Stir in spices (curry powder, coriander, cumin, turmeric) and toast for one minute.
- Add vegetable broth, drained chickpeas, crushed tomatoes, and coconut milk. Season with salt and black pepper. Simmer for about 20 minutes.
- Stir in the roasted eggplants and garam masala; simmer for an additional 5 minutes until well combined.
- Serve hot with basmati rice or naan bread, garnished with fresh cilantro and lemon juice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking, Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg