Roasted Eggplant with Chickpeas, Melted Tomatoes and Garlic

Friday, May 12, 2017
Sometimes things just work out. Take this concoction, for example.

All the things I actively crave on a daily basis, all working together to make me one happy eater. I guarantee they'll make you happy too!

This is perfect served warm with spaghetti or served at room temp, kind of like a salad.

Try it!

Roasted Eggplant with Chickpeas
Melted Tomatoes and Garlic

2 Eggplants, sliced into 1/2 inch slices
15 Cherry Tomatoes
3 Cloves Garlic
1/2 Cup cooked or canned chickpeas
3 Bay Leaves
Olive Oil
Sea Salt
Chilli Flakes

Pre-heat the oven to 200C or 380F. Brush the eggplant slices with olive oil and roast for 30-40 minutes until soft and golden brown.

On a low heat, saute the garlic in 2 tablespoons of olive oil. When they're super soft, add the tomatoes and bay leaves. Season with a pinch of sea salt and let the whole thing sort of melt together. Add the chickpeas and leave to cook on a low heat until the eggplant is ready.

Toss the cooked eggplant through the tomato mixture and sprinkle with fresh parsley.