This meal does not disappoint. Healthy, Hearty, and Simple. Roasting Chickpeas changes the flavor completely, bringing out a more nutty flavor. I love all the different flavors and the hit of cayenne, but be careful, a little goes a long way! You could serve this with couscous or pita bread. Plus, my yogurt sauce it killer, easy, and good for you too. Enjoy!
Try all my Eggplant Dishes!
Serves 4
ROASTED EGGPLANT:
4 cups diced eggplant (2 med eggplants)
1 med red onion, cut into small wedges
1 yellow or red bell pepper, cut into wedges
1 15 oz can chickpeas, rinsed and drained
3 tbs garlic infused olive oil, extra virgin is fine too
3/4 tsp ground cumin
3/4 tsp ground coriander
1/4 tsp cayenne pepper
YOGURT SAUCE:
1/2 cup Greek yogurt, non-fat or low-fat
2 plum tomatoes, chopped
1/4 cup chopped mint
1. To make the Eggplant, Preheat oven to 450 F. Place eggplant, onion, and bell pepper in a large bowl. Add chickpeas, oil, cumin, coriander, and cayenne. Toss to coat, and season with salt and pepper. Scatter vegetable mixture on baking sheet, and roast for 20 mins, tossing 2-3 times. Increase heat to 500 F and Roast vegetable 10 mins more until tender.
2. To make yogurt sauce; combine yogurt, tomatoes, and mint in a small bowl. You can add salt and pepper to taste here. Now stir to mix and serve with vegetables. Enjoy!
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