Indian Eggplant and Chickpea Curry | Creamy Indian One-Pot

Wash the eggplant, cut it into 2 cm cubes, and lightly salt it. Finely chop the onion, and grate the garlic and fresh ginger. Drain and rinse the chickpeas.

Heat half of the oil (1 tbsp) in a deep pan, then fry the eggplant cubes over medium-high heat for 6-8 minutes until golden brown and soft. Remove to a bowl and set aside.

Pour the remaining oil (1 tbsp) into the same pan. Add the chopped onion and sauté until translucent, 3-4 minutes. Stir in the grated garlic, ginger, garam masala, cumin, and turmeric, then fry over low heat for 1 minute until fragrant.