I was never really crazy about eggplant until a few years ago, but now I often find myself drawn to recipes that showcase this versatile vegetable. Although it doesn't have much flavor in itself, it becomes spongy when cooked and beautifully absorbs fragrant spices and melds well with the other components it's combined with. Those that think they don't like eggplant are very likely to change their mind after feasting on this casserole.
Essentially a vegetarian version of "Country Captain", a popular curried dish in the Southern states that usually contains chicken and is served with rice, eggplant is here used in place of the chicken. The Indian influence is obvious. How could I resist spiced up eggplant with loads of vegetables and chickpeas? Often made on the stovetop, this one is baked. As this is one of the coldest winters I can remember, I have been looking for lots of excuses to turn on the oven these days.
I almost decided to skip the almonds, due to laziness on my part, but I'm glad I didn't, as they are an ideal garnish for the casserole for textural and nutty contrast. I used my own vibrant blend of curry powder. I suggest you try it as it's easy to make and will keep for a good few months in a well-sealed jar. I've also included some homemade fiery curry paste, but that is optional. As a spice fiend, I added it for some extra kick. Traditionally, Country Captain is served with rice, but I thought some nutty quinoa was a perfect substitute.
|Southern-Style Eggplant and Potato Casserole with Chickpeas|
|Recipe by Lisa Turner|
Adapted from The Southern Vegetarian Cookbook
Published on February 3, 2014
Rich and savory baked chickpea and potato stew with eggplant and curry spices
I'm submitting this to Jac's Bookmarked Recipes.
More dishes featuring eggplant from Lisa's Kitchen:
Baked Eggplant Stuffed with Curried Vegetables
Eggplant Quinoa Bites with Pesto
Stuffed Eggplant Poriyal
On the top of the reading stack: Cooking Inspired by Estee Kafra
Audio Accompaniment: Marsen Jules