Sunday, September 11, 2011

Eggplant and Chickpea Curry

This dish is a winner in our book.  We tend to make a lot of curries, but this one stands out among them.  It's a nice compromise between super spicy and bland, and I really like the addition of eggplant.

Some of the prep ....

Once the eggplant is done roasting, making this goes by quickly.

So, I have a confession.  I may "make" a meal but I always seem to give Todd the most difficult assistant task ;)  Here he is peeling the eggplant ...

And can I brag about Todd a little more?  Here's how I found him one afternoon after coming back from the library! 

And one more picture for the road....

Eggplant and Chickpea Curry
Slightly adapted from Fat Free Vegan
1 large eggplant
1 medium onion, chopped
1/2 red bell pepper seeded and diced
1 1/4 teaspoon cumin seeds
1 1/4 teaspoon ground coriander
1/2 teaspoon turmeric
1 minced garlic clove
14 ounces diced tomatoes (fire-roasted preferred)
2 teaspoons ginger paste
1/2 teaspoon cayenne or other hot red pepper (less or more, to taste)
15 ounces chickpeas (don't drain)
1/4 teaspoon curry powder

Preheat oven to 400F. Prick eggplant with a fork several times and place on a baking sheet. Bake for 40-45 minutes, until eggplant is sunken and soft all the way through. Remove from oven and set aside until cool enough to handle. Peel and chop the eggplant flesh.

Heat a non-stick skillet and then spray it lightly with vegetable oil. Add the onion and cook until it begins to turn golden. Add the bell pepper and cook for a few more minutes. Clear a spot in the center of the skillet and sprinkle the cumin seeds directly on the hot surface. Stir and toast them for about a minute, until they become fragrant. Stir them into the onions and peppers and add the coriander, turmeric, garlic, tomatoes, ginger paste, and red pepper. Add the eggplant and cook over medium heat, pressing eggplant with the back of a spoon to break up large pieces, for about 10 minutes. Add the chickpeas in their water, cover tightly, and turn heat to low. Cook for at least 15 minutes, stirring periodically, until sauce has thickened and flavors have blended. (You can hold this dish on low for up to 45 minutes while you prepare the rest of your meal, but add additional liquid as needed and don't forget to stir, scraping the bottom.)

Just before serving, add curry powder and salt to taste. 

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