Roast Eggplant with Chickpea Stack
Cook time
Total time
Author: Nadia Felsch
yield: 2
Ingredients
Eggplant
- 1 eggplant
- 1 tablespoon olive oil
- Salt and pepper, to taste
Chickpeas
- 1 tin chickpeas
- 1 teaspoon cumin
- 1 ½ teaspoons paprika
- 1 tablespoon olive oil
- ¾ tablespoons balsamic vinegar
- Salt and pepper, to taste
Dressing
- ⅓ cup Greek yoghurt, unsweetened
- 1 teaspoon fresh mint, finely chopped
- 1 teaspoon fresh coriander, finely chopped
- ¼ teaspoon cumin
To Serve
- 1 tablespoon finely chopped fresh mint
Instructions
- Preheat oven to 175 degrees Celsius (electric)
- Wash eggplant and cut into thick slices
- Coat well with oil and season
- Once oven is heated, add eggplant
- Bake for 20-25 minutes until softened and browning
- Whilst eggplant is roasting, drain and rinse chickpeas well
- Combine all chickpea ingredients, coating well with the remaining ingredients
- Combine all dressing ingredients together
- Once eggplant is cooked, divide between plates, top with chickpeas, dressing and fresh herbs
Notes
Nourishing, simple and delicious too!
You’ll love serving this any night of the week and serve with hard boiled eggs for extra protein and healthy fats (for non-vegans).
You’ll love serving this any night of the week and serve with hard boiled eggs for extra protein and healthy fats (for non-vegans).
