Braised Eggplant and Chickpeas with Cumin and Coconut Milk

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender eggplant and chickpeas simmered in a fragrant curry sauce with coconut milk, cumin, and lime, served over rice. This Indian-inspired vegetarian recipe, ready in about 60 minutes, pairs eggplant, chickpeas, coconut oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 4 Indian-inspired cuisine 380 cal/serving

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Ingredients

2 medium, peeled and cut into 1-inch cubes eggplant
15 oz can, rinsed and drained chickpeas
1 tbsp coconut oil
1 large, finely chopped onion
3 cloves, minced garlic
1 tbsp, grated ginger
1 tsp cumin
1/2 tsp turmeric
13.5 oz can, light coconut milk
1/4 cup vegetable broth
2 tbsp lime juice
2 tbsp, chopped cilantro

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Instructions

Step 1: Heat 1 tbsp coconut oil in a large pot over medium heat. Add 1 large chopped onion and cook for 5 minutes until soft and translucent.
Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger to the pot, stirring for 1 minute until fragrant.
Step 3: Stir in 1 tsp ground cumin and 1/2 tsp turmeric, cooking for 30 seconds to toast the spices.
Step 4: Add 2 cups cubed eggplant and 15 oz rinsed chickpeas to the pot, stirring to coat in the spices. Pour in 13.5 oz light coconut milk and 1/4 cup vegetable broth, then bring to a gentle simmer.
Step 5: Cover the pot and simmer for 25-30 minutes, until eggplant is tender and the sauce has thickened. Stir in 2 tbsp lime juice and 2 tbsp chopped cilantro, and season with salt to taste. Serve over cooked rice.