Eggplant, Chickpea and Tomato Curry

By Ashley Lonsdale

Published Sept. 8, 2025

Eggplant, Chickpea and Tomato Curry
Johnny Miller for The New York Times. Food Stylist: Vivian Lui.
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
4(126)
Comments
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The texture of raw eggplant is quite spongy, which is a key indicator of its remarkable ability to absorb flavor. For this reason, eggplant is an excellent ingredient for curries. Here's how this recipe proves that theory: Planks of seasoned eggplant tumble through a base of curry-infused olive oil and golden-brown onions. While the eggplant drinks in the flavors, tomatoes break down entirely to join the pool of sauce, contributing both sweetness and a light acidity. To finish the dish, a big spoonful of vinegar does something imperceptible but important, adding a cheerful quality, as do the fresh-tasting sliced scallions. Though this recipe welcomes just about any curry powder, Caribbean curry powder is preferred thanks to its warm spices like allspice, cloves and ginger, which pair particularly well with the eggplant, tomato and potato mix.

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Ingredients

Yield:4 to 6 servings
  • 1pound Italian eggplant, cut into 2-inch-long planks (each about ¼-inch-thick)
  • Kosher salt (such as Diamond Crystal) and freshly ground black pepper
  • ¼cup plus 2 tablespoons olive oil
  • 1large sweet onion, halved and thinly sliced
  • 4garlic cloves, sliced
  • 1tablespoon curry powder (preferably Caribbean)
  • 1teaspoon ground allspice
  • ¾pound Yukon Gold potatoes (about 2 medium or 1 large), scrubbed and cut into 1-inch cubes
  • 2beefsteak tomatoes, roughly chopped
  • 2(15-ounce) cans chickpeas, drained
  • 1tablespoon white vinegar
  • 4scallions, thinly sliced on the diagonal
  • Cooked rice, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

466 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 65 grams carbohydrates; 15 grams dietary fiber; 14 grams sugars; 14 grams protein; 1040 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, toss the eggplant with ½ teaspoon of salt and set aside.

  2. Step 2

    In a large pot or wide sauté pan, heat the olive oil over medium-high. Add the onions and cook, stirring occasionally, for 6 to 8 minutes, until golden brown and softened. Season with salt and pepper.

  3. Step 3

    Stir in the garlic, curry powder and allspice. Add the eggplant and potatoes and season with salt. Cook the mixture in the oil for about 1 minute, stirring frequently, until each piece of vegetable is coated in spices.

  4. Step 4

    Add the tomatoes, chickpeas and 1 cup of water. Using a wooden spoon, release any browned bits on the bottom of the pan. Season with salt. Bring to a boil, cover, reduce the heat to medium-low and simmer for 20 to 25 minutes, until eggplant and potatoes are tender.

  5. Step 5

    To serve, stir in the vinegar and garnish with scallions. Serve with rice.

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Ratings

4 out of 5
126 user ratings
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Comments

Betsy Meek.

I followed the recipe, using this recipe for Jamaican curry. The eggplant and potatoes were delicious; our two gorgeous garden tomatoes disappeared; we felt there were too many chickpeas. Next time I’ll double the tomatoes and/or add them later in the simmering process and dial back the beans. https://www.africanbites.com/jamaican-curry-powder/#recipe

andree

@Betsy Meek. Based on the description of the recipe the tomatoes are meant to become one with the sauce.

Eileen

@Phil the eggplant they recommend is narrow. If use a larger kind, cut it into 2 inch x 2 inch x 1/4 inch pieces,

Colette

Excellent recipe. I used one can of chickpeas and it was enough for me. I used turmeric powder instead of Curry. Used 3 yellow tomatoes. Everything else was the same. The eggplant melts into the other ingredients for a divine texture. The vinegar is a brillant end. I'll make it again.

Carrie

I made this using the link @Betsy Meek posted for Jamaican curry powder, it was worthwhile (I halved the spice recipe). Also used 1 can of chickpeas and thought it was plenty. A little coconut milk in here probably would have been good (as mentioned in the email/newsletter) but was tasty without as well. Makes more like 6 servings than 4.

cz

reminds me of a recipe i had decades ago, possibly from tassajara?

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