Name: Roasted Eggplant Curry Serving:4 Prep Time: 10 mins Cooking Time: 30 mins
· Assorted peppers
· Curry powder
· Chicken Bullion
· White pepper
· Garlic powder
· Onion powder
· Smoked paprika
· Black pepper
· Canned Chickpeas
Phase one: Chop up your eggplant into bite sized pieces. Season (curry powder, white pepper, turmeric, cumin, salt, smoked paprika, thyme, black pepper, garlic and onion powder) and oil your chickpeas and eggplant well, making sure the seasoning and oil gets into all of the crevices. Roast in the oven for around an hour, until the chickpeas are crispy and the eggplants are dry (but are still a bit firm).
Phase two: In a pan, sauté chopped shallots, peppers, and onions. Once soft, add in the seasonings from above, extra curry powder, and a bit more oil. Cook this down and then add a stock of your choice (vegetable, chicken, etc).
Phase three: After allowing the mixture to cook down a bit, add back in the roasted eggplant and chickpeas. Add in a bit of chicken bouillon and tomato paste for flavor and richness, and mix. Allow this to cook for 10 minutes, then add spinach and let it cook until completely wilted. Cook the curry down until it reaches your desired richness.
Plating: Serve over white rice, and enjoy!
Wine Pairing: Pair with a red wine like Pinot Noir.