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Curry-Roasted Graffiti Eggplant With Chickpeas and Grape Tomatoes

Curry-Roasted Graffiti Eggplant With Chickpeas and Grape Tomatoes
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Prep Time: 15 min Serves: 4
Cooking Time: 45 min Yield: 4 entrees
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A graffiti eggplant is served as a personal-size roast. You’ll cut it Hassleback-style for a flashy appearance and to make sure all of the scrumptious curry sauce is slathered into every part of the eggplant. And as for protein, you’ll get a notable pop by way of chickpeas and almonds.



1. Preheat the oven to 400°F.
2. In a 2-quart baking dish, stir or whisk together the coconut milk, ginger, curry powder, and 3/4 teaspoon salt until evenly mixed. Stir in chickpeas and tomatoes. Top with the whole graffiti (or Italian) eggplants. 3. 3. Roast uncovered until the eggplants are fully cooked and softened, about 50 minutes, flipping over eggplants halfway through the roasting process.
4. Transfer eggplants to a cutting board.
5. Stir spinach into the chickpea-tomato mixture until wilted.
6. While holding with tongs, cut each eggplant crosswise several times, hasselback-style, about 7/8 way through.
7. Spoon warm couscous into individual bowls.
8. With tongs or slotted spoon, top with veggie mixture.
9. Top with eggplants.
10. Drizzle eggplants with remaining curry cooking liquid from baking dish.
11. Sprinkle with remaining 1/4 teaspoon salt, the almonds, and cilantro, and serve.

Ideally the eggplants should be no larger than 9 ounces. If using regular or Italian eggplants instead of graffiti eggplants, they’re spongier and may be challenging to cut in the hasselback style. Just serve whole!

PC: Jackie Newgent


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