Curry Spiced Japanese Eggplant and Yellow Squash

Published by Bat-El at February 20, 2022

Ingredients

2 tbsp olive oil
1 big onion, cut into half-moons
2 Japanese eggplants
1-2 yellow squashes
1 can chickpeas, washed and drained
1/2 cup water
1/2 tsp turmeric
1 tsp curry powder (or to taste)
1/2 tsp cumin
1/2 tsp ginger powder
Salt and pepper to taste
Handful of peanuts to garnish
1/2 cup cilantro
Sliced jalapeno (optional)

Curry Spiced Japanese Eggplant and Squash

The beauty of simplicity!!! This very humble dish is by far my new obsession!!!!

This quick and flavor-packed dish is vegan and gluten-free with an added boost of protein from the yummy chickpeas.

This light and nourishing meal will satisfy even those who are far from being vegan. If you've never had a Japanese eggplant before, I highly recommend you pick some from the store next time you go. And the yellow squash goes so so well with the textures and flavors of the overall dish.

I can't wait for you to try it!!!

Instructions

1). Cut the squashes and the eggplants into bite-size pieces.
2). Heat up oil in a big wide pot.
3). Add the onions and squashes and saute for 3-5 minutes.

4). Add the eggplant and continue sautéing until starting to get golden. Add the drained chickpeas, spices, and mix. Add the water, cover, bring to a boil, and cook for 5-7 minutes until the water reduces down.

5). Sprinkle fresh cilantro. Serve on a bed of warm rice, add more cilantro on top, add a few peanuts and jalapeno slices.

Enjoy!

Love eggplant as much as I do?

Then you have to try this Israeli-style Herbed Eggplant, or how about a rich Moroccan cooked eggplant salad for Shabbat? And if you are a vinegar lover, this one is a must: eggplant in vinegar dressing.

Watch it on YouTube