I’m sort of in denial that October is almost over and summer really is gone. Fortunately, my favorite summer vegetable was still lingering at last weekend’s market and this yummy recipe was the perfect way to see it out. Until next year!
Curried Eggplant with Chickpeas and Spinach
2 large garlic cloves, minced
2 teaspoons Madras curry powder
1/2 cup vegetable oil (grass-fed butter, coconut oil, or grapeseed oil would work here!)
1 medium eggplant (about 1 1/2 pounds), peeled and cut into 3/4-inch pieces
1 large onion, cut into 1/2-inch wedges
One 15-ounce can chickpeas, drained
1/4 cup finely julienned fresh ginger
Freshly ground pepper
One 5-ounce bag baby spinach (preferably organic)
Preheat the oven to 425°. On a work surface, mash the garlic to a paste with a pinch of salt. In a large roasting pan, mix the paste with the curry powder and vegetable oil. Add the eggplant, onion, chickpeas and ginger, season with salt and pepper and toss well. Spread the vegetables in an even layer and roast for about 30 minutes, stirring once or twice, until the eggplant and onion are tender. Stir in the spinach and roast just until wilted, about 2 minutes.
Recipe and photo credit: www.foodandwine.com
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