INGREDIENTS:
2 large eggplants (about 1 pound each), cut into 1-inch cubes (8 cups)
¼ teaspoon ground pepper
3 tablespoons olive oil, divided
1 ½ teaspoons kosher salt, divided
2 cups chopped white onion
1 tablespoon red curry paste
3 medium cloves garlic, grated
1 (1/2 inch) piece fresh ginger, peeled and grated
3 medium plum tomatoes, diced (about 2 cups)
1 (15 ounce) can no-salt-added chickpeas, rinsed
1 (15 ounce) can light coconut milk, well shaken
4 cups cooked brown rice
Fresh cilantro and lime wedges for serving
PREPARATION:
Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil. Toss eggplant, pepper, 2 tablespoons oil and 1/4 teaspoon salt on the prepared baking sheet. Roast until the eggplant is tender, about 20 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium-high heat. Add onion; cook, stirring often, until just softened, about 3 minutes. Stir in curry paste, garlic and ginger; cook, stirring often, until fragrant, about 30 seconds. Stir in tomatoes, chickpeas, coconut milk and the remaining 1 1/4 teaspoons salt. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the sauce has reduced and thickened slightly, about 15 minutes.
Stir the roasted eggplant into the curry mixture. Serve over cooked rice with cilantro and lime wedges.
