Spiced Eggplant Masala
A spicy and aromatic eggplant masala with chickpeas and spinach. Hearty, delicious and nutritous!
Equipment
- 1 silicon baking mat
Ingredients
- 2 eggplants /aubergine
- 800 grams (30 oz) tinned chickpeas
- 400 grams (15 oz) tinned tomatoes
- 120 grams (4 cups) spinach
- 4 cloves garlic
- 2 inches ginger root
Spice mix
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon tumeric
- ½ teaspoon (0.5 teaspoon) fennel seeds
- ½ teaspoon (0.5 teaspoon) coriander seeds
- ½ teaspoon (0.5 teaspoon) cayenne pepper
- ½ teaspoon (0.5 teaspoon) chilli flakes
Instructions
- Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit.
- Remove the stalk and cut the eggplant into 1-inch cubes. Toss with some oil, salt and pepper and place on a lined baking tray.
- Roast the eggplant for 30 minutes or until tender inside and slightly browned on the outside.
- Finely dice the garlic and ginger into small pieces and measure out your spice mix.
- Heat oil in a large saucepan or casserole dish over medium heat. Fry the ginger and garlic plus a pinch of salt, and cook for a few minutes until translucent and fragrant.
- Add the spice mix and dry fry it with the garlic and ginger for a minute.
- Stir through the tinned tomatoes, then add the roasted eggplant and chickpeas including their water.
- Cook the eggplant curry at a gentle simmer for 20 minutes to allow the flavors to combine.
- Stir through the spinach, cook for a further 2 minutes and then spoon into warm bowls and serve.
Nutrition
Calories: 288kcalCarbohydrates: 52gProtein: 15gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 723mgPotassium: 1338mgFiber: 19gSugar: 13gVitamin A: 3296IUVitamin C: 24mgCalcium: 172mgIron: 6mg
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