3.7 18

Curried Eggplant with Chickpeas and Spinach

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.


slideshow  More Amazing Vegetarian Dishes


  • Total Time:
  • Servings: 4

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • 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


  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.

Suggested Pairing

Serve with a crisp, full-bodied Pinot Gris from New Zealand's Central Otago region.

Contributed By Photo © Kana Okada Published October 2009

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

You May Also Like


480175 2013-12-06 Grace Parisi fall|winter|fast-column|roasting|dinner-party|indian|beans-grains-and-legumes|4|fast|healthy|make-ahead|vegetarian|weeknight-dinner october-2009,Grace Parisi,curried eggplant,eggplant with chickpeas and spinch,roasted vegetables,vegetarian recipe recipes,curried-eggplant-with-chickpeas-and-spinach 480175