One-Pan Eggplant & Chickpea Curry

The next time you need something delicious to make with a beautiful eggplant, or you're too tired to make something really involved for dinner, or you just don't want to do a lot of dishes, try this guy out. This is an insanely easy curry that you just pop into the oven so the veggies and chickpeas get all roasty in a garlicky curry paste. So wonderful with a dollop of cool plain yogurt and some toasty naan for wiping your plate clean.

 One-Pan Eggplant and Chickpea Curry
From Food & Wine
  • 2 large garlic cloves, minced
  • Kosher salt
  • 2 teaspoons curry powder
  • 1/4 cup vegetable oil
  • 1 medium eggplant, peeled and cut into 3/4-inch pieces
  • 1 large onion, cut into 1/2-inch wedges
  • One 15-oz 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
Preheat the oven to 425 F. 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 until just wilted, about 2 minutes. Serve with warm naan and yogurt.