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Curried Eggplant and Chickpea Stew
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
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
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1
pound eggplant, trimmed and cut into 1-inch cubes
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1
medium red onion, halved and thinly sliced
Directions
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01Heat the broiler with a rack about 6 inches from the element. In a large bowl, toss together the eggplant, onion, 3 tablespoons of oil, 1 tablespoon of curry powder and ½ teaspoon each salt and pepper. Distribute in an even layer on a rimmed baking sheet and broil until the eggplant is softened and spotty brown, 12 to 15 minutes, stirring once about halfway through.
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GET DIGITAL & PRINTI 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 .
I just made this and it was meh. Maybe my curry powder is old, but it didn't have a ton of flavor.