By Blaire
Preheat your oven to 350°F (175°C).
Dice the eggplant into 1-inch cubes. Toss with olive oil, salt, and black pepper.
Spread the eggplant cubes on a baking sheet lined with parchment paper.
Roast the eggplant in the oven for 20 minutes, turning halfway through, until tender and lightly browned.
In a medium saucepan, heat the curry sauce over medium heat.
Add the roasted eggplant and chickpeas to the curry sauce, stirring to combine.
Simmer the curry mixture for 10 minutes to allow flavors to meld, stirring occasionally.
Warm the whole-wheat naan in the oven for 5 minutes, or until heated through, then remove.
Serve the eggplant and chickpea curry hot with the warmed naan on the side.
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This Main Course Vegetarian recipe is ready in 40 minutes and features Eggplant, Chickpeas, Curry sauce and other delicious ingredients. Contains 420 calories total.
Preheat your oven to 350°F (175°C).
Dice the eggplant into 1-inch cubes. Toss with olive oil, salt, and black pepper.
Spread the eggplant cubes on a baking sheet lined with parchment paper.
Roast the eggplant in the oven for 20 minutes, turning halfway through, until tender and lightly browned.
In a medium saucepan, heat the curry sauce over medium heat.
Add the roasted eggplant and chickpeas to the curry sauce, stirring to combine.
Simmer the curry mixture for 10 minutes to allow flavors to meld, stirring occasionally.
Warm the whole-wheat naan in the oven for 5 minutes, or until heated through, then remove.
Serve the eggplant and chickpea curry hot with the warmed naan on the side.
Calories per Serving: 420
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