Roasted Eggplant Curry with Ginger Yogurt

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Here's a wonderful way to use eggplant! Plus it's a very flexible recipe. I like the Italian variety for this, but you can use the slender Japanese variety. And the Ginger Yogurt recipe works well with either dairy free or regular yogurt. Make it your own!

Serves 4


1 lb Italian eggplant, cut into 1” cubes

3 tbsp veg oil

Salt & pepper

For the Ginger Yogurt

1 cup FORAGER PROJECT Plain Cashewmilk Yogurt

2 tsp finely grated or minced ginger

½ tsp minced jalapeno (optional)

¼ tsp salt

1 15 oz can chickpeas, drained

1 tbsp veg oil

1 jar Jalfrezi Curry Simmer Sauce (or Kashmiri Curry Simmer Sauce)

1/4 cup chopped cilantro

For the Orzo

1 cup orzo

1 tsp lemon juice

1 tbsp olive oil

1/8 tsp turmeric

salt & pepper


Step 1
Preheat oven to 450˚F. In a large bowl, toss the eggplant with oil, salt and pepper, then spread it on a sheet pan. Roast for 10 minutes. Turn pieces and roast another 10-15 minutes until browned and soft when poked with a knife. Set aside.

Meanwhile, combine the ingredients for the Ginger Yogurt in a small bowl and set aside.

Step 2
In a wide pan, heat the chickpeas and 1 tbsp oil over medium heat until golden brown. Add the Jalfrezi Curry and ¼ cup of water used to rinse out the jar. Add in the roasted eggplant and gently stir together. Simmer for 10 minutes over low heat, covered, to blend the flavors. Stir in half of the chopped cilantro.

Step 3
Cook Orzo according to package directions. Drain, transfer to a bowl and stir in lemon juice, olive oil, turmeric, and salt and pepper to taste. Divide among 4 plates and spoon Jalfrezi Eggplant Curry on top. Add a dollop of Ginger Yogurt and garnish with remaining cilantro.