Should I peel the eggplant?

I prefer to leave the skin on because that’s where the majority of the eggplant’s nutrients are; the skin also helps the eggplant pieces stay intact during cooking. However, if you prefer for the eggplant to break down, go ahead and peel it. Additionally, some people have trouble digesting eggplant, in which case peeling definitely helps.

Can I skip pre-salting the eggplant?

I strongly discourage skipping this step because eggplant naturally contains a lot of moisture and some bitterness. The salt literally helps the eggplant “sweat out” the excess moisture and bitter flavor.

So why do I need to salt the eggplant again?

The majority of the salt from the salting step gets washed off, so be sure to still season the eggplant when cooking it.

What can I do with leftover coconut milk?

This curry calls for half a can of coconut milk (annoying, I know). Leftover milk can be transferred to an airtight container, stored in the fridge, and used within 3 days; alternatively, it can be frozen for up to 3 months. Here are some other recipes that use half a can: Palak Tofu , Polish Pickle Soup , and Creamy Tomato Beans .

Eggplant [Aubergine] Curry with Chickpeas

Description

Serve this eggplant [aubergine] curry with rice or flatbreads.

Ingredients

Scale

1 medium globe eggplant (about 1 1/4 pounds)
Salt and freshly ground black pepper, to taste
3 tablespoons extra virgin olive oil, divided
1 teaspoon cumin seeds* (see note below)
1 medium white or yellow onion, sliced
4 medium garlic cloves, minced
1-inch piece fresh ginger, peeled and minced
2 teaspoons garam masala
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/4 teaspoon chili flakes
One 15-ounce can of chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
One 8-ounce can tomato sauce
Half a 13-ounce can (about 1 cup) unsweetened full-fat coconut milk*
1 tablespoon lemon or lime juice
Cilantro, for serving

Instructions

Cut the eggplant into 3/4-inch cubes. Place a layer of cubes in a colander and sprinkle with salt. Continue layering in the eggplant and salt, and set aside until the eggplant looks sweaty, 15 to 20 minutes.
Rinse the eggplant under running water, transfer to a clean kitchen towel, and pat dry.
Heat 2 tablespoons oil in a large high-sided non-stick skillet (or Dutch oven) over medium heat. Add the eggplant, and season with pinches of salt and pepper. Cover tightly with a lid and cook, stirring occasionally, until the eggplant is soft and nicely browned, 10 to 12 minutes. Remove eggplant and set aside.
Add the remaining tablespoon of oil to the skillet and add the cumin seeds. Let them sizzle until they’re golden and fragrant, about 1 minute. Then add the onion with 1/4 teaspoon salt, and stir to combine. Cook until the onion is lightly golden but still crunchy, about 8 minutes. Then stir in the garlic, ginger, garam masala, coriander, turmeric, chili flakes, and lots of black pepper, and cook for 1 minute more.
Next, add the chickpeas, tomato sauce, coconut milk, and browned eggplant. When the liquid comes to a boil, reduce the heat to low, cover tightly with a lid, and simmer gently for 10 minutes.
Turn the heat off and add the lemon. Taste and adjust the seasonings if needed. Serve garnished with cilantro.

Notes

If you choose to use ground cumin, add it in the same step as the other dried spices (instead of before the onion).
For a lower fat version, you may use “light” coconut milk.

Nutrition

Serving Size: 1/4 of the recipe (without side dish)
Calories: 280
Sodium: 750 mg
Fat: 14.6 g
Saturated Fat: 4 g
Carbohydrates: 33.4 g
Fiber: 10.9 g
Protein: 6.8 g