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    One-Pan Meal: Curried Eggplant with Chickpeas and Spinach

    By | Shine Food – Wed, Oct 10, 2012 8:30 AM EDT

    By Food & Wine

    Canned chickpeas are often used in salads or hummus, but F&W's Senior Recipe Developer Grace Parisi roasts them here with eggplant, prewashed spinach and onion to make a great vegetarian main course. Satisfying One-Pan Recipes

    Curried Eggplant with Chickpeas and Spinach Curried Eggplant with Chickpeas and Spinach
    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 pieces
    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
    1. Preheat the oven 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 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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