An Indian inspired Chickpea and Eggplant Curry that is both low fat and oil free.
I used to really dislike eggplant. I just always thought it was a strange vegetable, with it’s spongelike texture and purple skin. And when I first really started to cook, about 9 years ago, I remember something about having to sprinkle it with tons of salt and let it sit for awhile to get out the “bitter” taste or something like that. I did do that a few times, before I gave up dairy, and made Eggplant Parmesan. It was okay because of all the melty cheese, but I still didn’t really care for eggplant itself….