Ingredients

The following ingredients have 6 Servings
  • 2 medium eggplants
  • 3 tablespoons olive oil
  • 2 tablespoons olive oil, for sautéing
  • 1 large onion, chopped
  • 1 red bell pepper, seeded and diced
  • 2 teaspoons ground coriander
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground turmeric
  • 1 teaspoon garam masala OR use curry powder (*I prefer garam masala but curry powder works)
  • 3 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated (*or use 1/2 teaspoon ground ginger)
  • (1) 14.5-oz can diced tomatoes
  • (1) 13.5-oz can full fat coconut milk
  • (1) 15-oz can chickpeas, drained and rinsed
  • 1 teaspoon salt, or more to taste
  • 1/2 cup fresh chopped cilantro or parsley
  • 4 cups cooked white or brown rice

Instruction

  • Preheat oven to 400 degrees. Lightly oil a large rimmed baking sheet.
  • Cut the tops off of the eggplant, then chop into 1 inch cubes. There is no need to peel the eggplant, unless you prefer to.
  • Add the eggplant chunks to the baking sheet, and drizzle with 3 tablespoons of olive oil. Stir to coat the eggplant in the oil, then spread out and sprinkle with a salt. Bake for 25-30 minutes, until the eggplant is tender.
  • Meanwhile, in a large skillet, add the 2 tablespoons of olive oil. Sauté the onion and red bell pepper for 4-5 minutes, until translucent and soft.
  • Now stir in the spices: coriander, smoked paprika, turmeric and garam masala (or curry powder). If the mixture gets too dry, add a few tablespoon of water to de-glaze the pan a bit. Cook for about 1 minute, then add the garlic and ginger and cook for 1 more minute.
  • To the skillet, add the canned diced tomatoes, coconut milk and chickpeas. Stir. Once the eggplant is done roasting, add to the skillet as well and stir in. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes. Add salt to taste.
  • Serve over cooked rice, fresh chopped cilantro/parsley and perhaps a side of vegan naan if desired.