Join! 12 weeks for $1

Curried Eggplant and Chickpea Stew

4 to 6 Servings

40 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

This stew is a much-simplified version of Indian chole baigan, an eggplant and chickpea curry. Instead of using a slew of spices, we reach for only curry powder, but we build depth of flavor by cooking the tomato paste and curry in oil until the mixture begins to brown. And to speed along the cooking, we make the sauce on the stovetop while browning the eggplant and onion under the broiler. Canned chickpeas also make the stew a breeze to prepare. The best tool for shaving wide zest strips from the lemon is a Y-style peeler, but try to remove only the colored skin without taking much of the bitter white pith just underneath. Serve the curry with warmed naan and basmati rice.

4 to 6

Servings

Tip

Don’t drain the chickpeas of their liquid. We add the starchy liquid to the skillet along with the chickpeas to create a rich, stewy consistency.

40 minutes

Ingredients

  • 1

    pound eggplant, trimmed and cut into 1-inch cubes

  • 1

    medium red onion, halved and thinly sliced

Directions

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews
Santiago N.
July 17, 2022
Deliciously sweet and nutritious
We used our pizza oven to broil/roast at 650 degrees for 10 minutes. Perfect light char. Also added 2 cups baby spinach at the end with lemon juice and eggplant, and covered the pan until the spinach wilted.
Christine C.
July 5, 2022
Loved the eggplant
I didn't love the curry - but I likely did not measure :) so I served the eggplant by itself it was wonderful!
Becky T.

I just made this and it was meh. Maybe my curry powder is old, but it didn't have a ton of flavor.

kathleen h.

I'm with Becky. It was fast, it was easy it was boring. Thick and glommey even after adding lots of water. Not a repeat. My curry powder was fresh

John P.

I just made this after a day of digging out of the curve snow storm. I would definitely make this one again . This with some crusty Italian or French bread was spot on. I did open a fresh bottle of curry powder so the flavor was noticeable and warming. I might dial back the lemon house slightly but overall it was a keeper on my end .