Directions
- 1Preheat oven to 400 degrees Fahrenheit.
- 2Cut the eggplant into cubes, toss with olive oil, salt, and pepper, then roast in the oven.
- 3Grate fresh ginger and finely chop a jalapeno pepper.
- 4Mix the yogurt with the grated ginger, chopped jalapeno, and the juice of one lemon.
- 5Heat olive oil in a pan and toast the chickpeas.
- 6Add the jalfrezi curry sauce and mix it well with chickpeas.
- 7Add the roasted eggplant to the pan and mix.
- 8Cook the orzo pasta according to the instructions on the packaging.
- 9Toss the cooked orzo with olive oil, turmeric, and salt.
- 10Place the cooked orzo on a plate and top with the eggplant and chickpea curry.
- 11Finish the dish by adding the yogurt sauce on top of the curry.
- 12Garnish with fresh cilantro.
Ingredients
- 1 eggplant
- 2 tablespoons olive oil
- 1 tablespoon ginger
- 1 jalapeno pepper
- 1 cup forager project organic unsweetened plain yogurt
- 1 lemon
- 1 can canned chickpeas
- 1 jar maya kaimal jalfrezi curry indian simmer sauce sweet red pepper & tomato
- 1 cup orzo pasta
- 1 pinch turmeric
- 1 handful cilantro
Equipment
knifecutting boardbaking sheetovengraterbowlfrying panpotspoon
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