It’s funny, I never ate this much eggplant back in the States. To be fair, I also never did this much cooking in the States, but that’s because I was single and living with my family. (Though, yes, there were those weekly quiches for awhile.)
In these last nine months since our wedding, I’ve somehow stumbled upon at least a half-dozen eggplant dishes, all of which we like a lot. There’s the turkish salad that’s wonderful with challah, grilled eggplant sticks (among other veggies) in a yummy pasta recipe, dairy-loaded eggplant stacks, and this one, a bursting-with-flavor dish: Curried eggplant and chickpeas.
I’m going back and forth on whether you need a tolerance for curry to get along with this dish. Though it’s certainly very flavorful, it’s not extreme-tasting. (I tend to like lots of spices in my food, but my husband, who prefers less spicy dishes, likes the flavor here as much as I do.)
Plain brown rice or couscous makes a terrific accompaniment to this dish. Serve up a nice salad, and you’ve rounded out the meal.
What do you like to do with eggplant?
From Norene’s Healthy Kitchen
- 2 medium eggplants, or 6-7 cups chopped
- salt, for salting eggplant
- 1 Tbsp olive oil
- 1 large red onion
- 1 can chickpeas, drained and rinsed (or 2 cups cooked, from 2/3 cup dried beans)
- 3-4 tsp curry powder
- ½ tsp ground cumin
- ½ cup cold water
- 6 Tbsp lemon juice (preferably fresh)
- 2-3 Tbsp honey, or to taste
- 2 Tbsp ketchup
- salt and freshly ground black pepper, to season dish
1. Peel the eggplant (if desired) and cut into pieces about ½ an inch in size. Place in a colander and sprinkle lightly with salt. Let stand for 20-30 minutes, then rinse well and squeeze gently to remove any excess liquid and bitter juices.
2. Steam the eggplant until tender, about 10-12 minutes. Don’t overcook.
3. Heat the oil in a medium/large pot over high heat. Add the onion and saute until tender. Transfer the steamed eggplant, along with the drained chickpeas, to the pot. Mix well.
4. Add the curry powder, cumin, water, lemon juice, honey, and ketchup. Stir to combine and bring to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 8-10 minutes. Season to taste with salt and pepper and serve.
Keeps for up the three days in the fridge. Reheats well.