Tomato Chickpea Curry in Eggplant Shells
Transform your weeknight dinner routine with this vibrant Tomato Chickpea Curry in Eggplant Shells—a dish that’s as visually stunning as it is flavorful. Perfectly roasted eggplant halves serve as elegant edible bowls, brimming with a creamy, spiced curry made from tender chickpeas, juicy diced tomatoes, and velvety coconut milk. This wholesome, plant-based recipe is infused with aromatic garlic, ginger, and warming spices like cumin, coriander, and turmeric, creating a rich and satisfying meal. With a prep time of only 20 minutes and a serving size for four, this dish is an ideal choice for easy weeknight dinners or impressing guests with a healthy and nutrient-packed entrée. Garnished with fresh cilantro and a splash of zesty lemon juice, this meal is a delicious fusion of flavor and presentation.
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Recipe Information
Ingredients
- 2 large Eggplants
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 1 tablespoon, grated Fresh ginger
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoons Turmeric powder
- 400 grams Canned diced tomatoes
- 1 cup Coconut milk
- 1.5 cups Cooked chickpeas
- 0.25 cup, chopped Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants in half lengthwise. Scoop out most of the flesh, leaving about a 1/4-inch shell. Reserve the scooped-out flesh and chop it finely.
Brush the inside of the eggplant shells with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and a pinch of black pepper.
Place the eggplant shells on a baking sheet lined with parchment paper, cut side up. Roast in the preheated oven for 20 minutes or until tender, then set aside.
Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for 1 more minute until fragrant.
Add the cumin, coriander, and turmeric, stirring for 30 seconds to toast the spices.
Next, add the chopped eggplant flesh and cook for 5 minutes, stirring occasionally, until softened.
Pour in the canned diced tomatoes along with their juices and stir to combine. Let simmer for 5 minutes.
Stir in the coconut milk and chickpeas. Cook for another 10-12 minutes, stirring occasionally, until the curry thickens slightly.
Season the curry with the remaining 1/2 teaspoon of salt and a squeeze of lemon juice. Adjust seasoning to taste.
Spoon the chickpea curry mixture into the roasted eggplant shells, filling them generously.
Garnish with chopped fresh cilantro and serve warm. Enjoy!
Nutrition Facts
Calories |
1463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2977 mg | 129% | |
| Total Carbohydrate | 194.6 g | 71% | |
| Dietary Fiber | 62.3 g | 222% | |
| Total Sugars | 77.6 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4426 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
