Aubergine And Chickpea Curry

Ingredients

Roasted Aubergines:

• 1 large aubergine (eggplant) cubed
• 1 tablespoon olive oil not extra virgin
• 1 teaspoon salt and pepper

Curry:

• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 2 cloves garlic minced or crushed
• 1 green chili deseeded and diced
• 3 cm ginger grated
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 can (400g) chopped/diced tomatoes
• 1 can (240g) chickpeas cooked and drained
• 1 can (400ml) coconut milk
• 1 teaspoon salt
• 1 tablespoon parsley or coriander chopped

Instructions

1. Wash and cube the aubergines (I don’t peel them and like to leave the skin on), then throw them on a baking sheet, drizzle with some olive oil, and season with ground black pepper and salt.
2. Roast in the oven at 200°C (390°F) for about 20 minutes or until golden, flipping every a few minutes while they’re being roasted.
3. Heat olive oil in a large pot or pan, and saute the onion until it becomes golden and translucent. Add garlic, ginger, and green chili and cook for a couple of minutes. Then add the spices and cook for 30 more seconds.
4. Add a can of chopped tomatoes, a can of chickpeas, and a can of coconut milk. Reduce heat, cover with a lid, and let it simmer for 5 minutes.
5. Stir in the aubergine cubes, remove from heat and serve over white basmati rice.