Wonderfully aromatic and so easy to make: Eggplant curry with chickpeas
Aubergine (400 g)
Ingredients · Servings 2
- 80 g Basmati Rice
- Salt
- 1 Aubergine
- 1 white onion
- 2 tsp rapeseed oil
- 35 g Curry-Paste
- 1 Dose Tomato
- 180 g chickpeas
- 0.5 tbsp Coconut Blossom Syrup
- 250 g spinach leaves
- 150 g whole milk yogurt
Method · 30 min
- Preheat the oven to 220°C (200°C fan-forced). Cook the rice in boiling salted water according to the package instructions. Prick the eggplant several times on all sides and bake on the oven rack on the second shelf from the bottom for 20 minutes.
- Dice the onion and sauté it in hot oil in a pan until translucent. Add the curry paste and sauté briefly. Add the tomatoes, chickpeas, syrup, and 50 ml of water, cover, and bring to a boil. Add the spinach and cook for 5 minutes.
- Halve the aubergine lengthwise, scoop out the flesh with a spoon and chop it. Stir it into the curry and cook briefly, covered, for a few minutes. Lightly salt the curry and serve with yogurt.
g g Curry-Paste (gelb)
Can of diced tomatoes (400 g)
gg chickpeas (cooked from a can)
