Curried Eggplant With Chickpeas And Spinach

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2 large garlic cloves, minced

Kosher salt

2 teaspoons Madras curry powder

1/2 cup vegetable oil

1 medium eggplant (about 1 1/2 pounds), peeled and cut into 3/4-inch pieces

1 large onion, cut into 1/2-inch wedges

One 15-ounce can chickpeas, drained

1/4 cup finely julienned fresh ginger

Freshly ground pepper

One 5-ounce bag baby spinach

Warm naan and plain yogurt, for serving

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