Roasted Eggplant and Chickpea Curry

We love to incorporate at least a few plant-based meals into our weekly menu. Delicious and filling, this eggplant and chickpea curry is full of flavor and chock-full of health benefits. If you have any leftovers, it also makes a great lunch to enjoy hot or cold.

1. Preheat oven to 400. Place diced eggplant on a baking sheet and drizzle with 2 tablespoons olive oil; season with 1/4 teaspoon salt. Toss until all of the eggplant is well coated with oil. Roast for 20 minutes.

2. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add onion and green pepper and saute for 3-4 minutes, or until lightly softened.

3. Add paprika, garam masala, garlic, ginger, diced tomatoes, coconut milk, chickpeas and the remaining teaspoon of salt and stir to combine. Bring to a simmer; reduce heat to low and continue to simmer for 20 minutes, stirring occasionally.

4. Finish with fresh cilantro. Serve over jasmine rice.

Roasted Eggplant and Chickpea Curry

Serves 4

All you need:

1 medium eggplant, peeled and diced

4 tablespoons olive oil, divided

1 1/4 teaspoons kosher salt, divided

1 red onion, chopped

1 green bell pepper, diced

2 teaspoons smoked paprika

2 teaspoons garam masala

3 peeled garlic cloves, minced

2 teaspoons peeled and grated fresh ginger

1 (14.5 ounce) can fire-roasted diced tomatoes

1 (13.5 ounce) can full-fat coconut milk

1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed

2 tablespoons chopped fresh cilantro

Jasmine rice, for serving

All you do:

1. Preheat oven to 400. Place diced eggplant on a baking sheet and drizzle with 2 tablespoons olive oil; season with 1/4 teaspoon salt. Toss until all of the eggplant is well coated with oil. Roast for 20 minutes.
2. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add onion and green pepper and saute for 3-4 minutes, or until lightly softened.
3. Add paprika, garam masala, garlic, ginger, diced tomatoes, coconut milk, chickpeas and the remaining teaspoon of salt and stir to combine. Bring to a simmer; reduce heat to low and continue to simmer for 20 minutes, stirring occasionally.
4. Finish with fresh cilantro. Serve over jasmine rice.