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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