Always popular at our table!
2 large garlic cloves, minced
1 pinch kosher salt
2 tsp curry powder
½ cup vegetable oil
1 medium eggplant peeled and cut into ½ inch wedges
1 large onion, cut into wedges
1 (15 oz) can chickpeas, drained
¼ cup julienned fresh ginger
1 tsp black pepper
1 (5 oz) bag of fresh spinach
Mash the garlic into a paste with the salt.
Add to a large roasting pan and mix with curry powder and oil.
Add eggplant, onion, chickpeas, and ginger and season with salt and pepper. toss well.
Spread veggies in an even layer and roast at 425F for 30 minutes. stir once. Once eggplant and onions are tender, add spinach and cook for 2 more minutes.