Black-eyed peas have long been one of my favorite legumes, adding a welcome earthiness to dishes comprised of tangy, zesty or spicy flavors that make them a wonderful base in curries. In this nourishing curry, earthiness takes the main stage with roasted eggplant and Swiss chard.
The eggplant isn’t really the main star in this dish, but it does add texture and roasting the vegetable brings out a delightful hint of sweetness. Fried eggplant is enjoyable too, but roasting brings out a unique flavor profile that I don’t find frying quite matches — it was so good just as is, with salt just out of the roasting pan, that it’s a wonder any of the eggplant ended up in the curry. Next time I might try it in a salad to appreciate the goodness of this under appreciated vegetable.
|Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant|
|Recipe by Lisa Turner
Published on August 15, 2016
Wholesome and nourishing, sweet and earthy black-eyed pea curry with Swiss chard and roasted eggplant
Makes 4 to 6 servings
Other black-eyed pea dishes to enjoy from Lisa’s Kitchen:
Black-Eyed Peas with Coconut Milk, Curry Leaves and Spices
Black Tea and Gingered Black-Eyed Peas
Black-Eyed Peas with Fenugreek and Tomatoes
Black-Eyed Peas with Mustard, Cumin and Curry Leaves