Roasted Eggplant and Rhubarb Curry

If you know us, you know we like to feature Rhubarb in Savory Dishes. When my wife’s grandpa gave us some fresh rhubarb the other day, we recalled making Rhubarb Kale Saag Paneer, so we thought we should use Rhubarb in a dish inspired by Biangan Bharta. From there, we went about roasting our eggplant and adding some chickpeas for protein, and the rest was history! In the end, this dish had nice notes of earthiness from the eggplant and a subtle hint of sour from the Rhubarb. To complete the meal, we served our curry over brown rice with Homemade Naan!

Time: 75 Minutes

Ingredients (Makes about 4 servings):

  • 1 Medium-Large Eggplant
  • 4-7 cloves of Garlic
  • 1 Onion
  • 1-2 Jalapeños
  • 2 Stalks of Rhubarb
  • 4-5 Roma Tomatoes
  • 3 oz Tomato Paste
  • 1/2-1 Cup Water or Veggie Stock (you’ll know how much you need when you start adding)
  • Chickpeas
  • Garam Masala


  • Preheat your oven to 350 degrees F.
  • Cut the top off your eggplant, and then cut intermittent slits into the flesh. Peel your garlic, and place cloves in each slit. Then, give your eggplant an oil spray, and wrap in foil. Bake for 35-45 minutes until the eggplant is soft. Once your eggplant is done roasting, remove and set aside to cool.
  • As your eggplant cools, peel your onion, and then dice your rhubarb, jalapeno, and onion.
  • Heat some ghee or butter in a pan, and add your diced veggies. Then, sprinkle in your garam masala, and allow everything to cook until your onions turn opaque.
  • As your veggies cook, dice your tomatoes. When your veggies are ready, add your tomatoes, and allow to cook until you rhubarb and tomatoes lose their shape.
  • Once your eggplant is cool enough to touch, transfer it to a bowl, and remove the skin by hand. Discard the skin, and use a fork to mash the roasted eggplant and garlic together.
  • Add your chickpeas to the onion/jalapeno/tomato mixture, and then scoop in your tomato paste. Stir to combine, and then add your water, and allow everything to thicken.
  • Once your tomato paste+water has thickened and begun to coat the rest of your veggies and chickpeas, add your mashed eggplant to the pan, and stir to combine and heat.
  • Plate, devour, and enjoy!

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