• 2/3 cup dried black-eyed peas (2 cups cooked)
  • 2 teaspoons curry powder
  • 1/2 teaspoon garam masala
  • 1 large globe or Italian eggplant
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground mustard powder
  • juice from 1 lemon (3 tablespoons)
  • 2 teaspoons olive oil
  • 2 green or red chilies, seeded and finely chopped
  • 1 teaspoon sea salt, or to taste
  • 2 shallots, mined
  • 1 bunch Swiss chard, trimmed and chopped
  • 1 medium tomato, finely chopped
  • 5 tablespoons water, or more as needed

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Rinse the black-eyed peas and soak in several inches of water for 6 hours or overnight.
  • Length: 360 minutes

Step 2

  • Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 40 to 60 minutes. Take care not to overcook the beans should be tender but not be falling apart.
  • Length: 40 minutes

Step 3

  • Drain and set aside.To prepare the eggplant, cut of the stem and bottom edge and then cut in half lengthwise. Score the flesh into diagonal 1-inch lines, then turn and score again until you have a diagonal pattern. Take care not to cut through the skin.

Step 4

  • Sprinkle with some salt and let sit for 40 minutes. Rinse and squeeze out any excess water.
  • Length: 40 minutes

Step 5

  • Brush the eggplant with some oil and transfer to a roasting pan.

Step 6

  • Bake in a preheated 400 oven until the flesh appears collapsed and is wrinkly.

Step 7

  • Remove from heat and let cool for about 10 minutes, season with a bit of salt, and remove the flesh from the eggplant. If there is too much water, drain in a strainer. Set aside.
  • Length: 10 minutes

Step 8

  • Heat the oil over medium heat in the same saucepan used to cook the black-eyed peas. When hot, toss in the shallots and chilies and saut for 2 to 3 minutes. Now add the spices and stir for another minute, until fragrant.
  • Length: 2 minutes

Step 9

  • Add the tomato, cook for another few minutes, and then add the eggplant and black-eyed peas, and cook for another few minutes, stirring often.

Step 10

  • Pour a few tablespoons of water into the pan and add handfuls of chard at a time until wilted.

Step 11

  • Add more water as necessary.

Step 12

  • Add the lemon juice and salt to taste near the end of the cooking time.

Step 13

  • Remove from heat, cover, and let sit for a few minutes before serving.