Eggplant & Chickpea Casserole

Note: Cooked chickpea volume needs converting to dry amount

Suitable for dairy free, gluten free, vegetarian, and vegan diets.*

Makes 1366 g.

40 ml coconut oil
10 g ginger root
1 chilli
3 g cumin seed
2 g black mustard seeds
5 curry leaves
100 g onions
220 g eggplant 20mm cubes
220 g tomatoes 20mm cubes
257 g spinach
3 g tumeric
4 g salt
170 g chickpeas cooked(!)
4 g brown sugar
3 ml lemon juice

Cook chickpeas (recipe weight is dry). Dice onion and cube aubergine and tomato 20mm cubes. Heat oil in large wok. When oil hot add the ginger, cumin and mustard seeds. When the mustard seeds crackle, add the curry leaves, asafoetida powder and eggplant cubes. Stir-fry the eggplant until the eggplant is a little softened. Stir in the tomatoes,spinach, tumeric and salt. Cook until the eggplant is soft. Stir when required. Add cooked chickpeas and cook until well combine. Add sugar and lemon juice towards the end. Taste!


* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.