Curried Eggplant with Chickpeas and Spinach
Ingredients
- 2 large garlic cloves, minced
- Kosher salt
- 2 teaspoons Madras curry powder
- 1/2 cup vegetable oil
- 1 medium eggplant (about 1 1/2 pounds), peeled and cut into 3/4-inch pieces
- 1 large onion, cut into 1/2-inch wedges
- One 15-ounce can chickpeas, drained
- 1/4 cup finely julienned fresh ginger
- Freshly ground pepper
- One 5-ounce bag baby spinach
- Warm naan and plain yogurt, for serving
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