From “Delicious: Home cooking”.
EGGPLANT AND CHICKPEA CURRY
1 large eggplant (about 500g)
1 tbs sunflower oil
1 onion, chopped
2 tbs medium curry powder
400g can chopped tomatoes
400g can chickpeas, rinsed, drained
150g baby spinach
2 tbs mango chutney, plus extra to serve
- Preheat the oven to 200C.
- Prick the eggplant all over with a fork and place on a baking tray. Roast for 30 minutes or until tender and starting to collapse. Cool slightly.
- Meanwhile, place the oil in a deep frying pan (with a lid) over medium heat. Add the onion and cook, stirring, for 2-3 minutes until softened. Add the curry powder and cook, stirring, for 1 minute. Stir in the tomato, chickpeas and 200ml water, then reduce the heat to low, cover and simmer for 10 minutes or until fragrant.
- Chop the eggplant and stir into the curry with the spinach and mango chutney. Cook, uncovered, for 2-3 minutes until the spinach has wilted. Season, then serve with basmati rice, pappadums and extra mango chutney.
This a very simple recipe to make.
I cooked the curry in a small casserole dish. I didn’t have mango chutney, so I added a bit of eggplant chutney. Wash the spinach. And make sure you roast the eggplant long enough so it is soft, it gives a nice smoky flavour to the dish.