Roasted Eggplant with Chickpeas, Melted Tomatoes and Garlic
Friday, May 12, 2017
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
YOU WILL NEED:
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.
Enjoy!
Thanks a bunch for giving me a healthy idea for lunch, Manu! This dish is simply lip-smacking!
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What a bright tumble of textures—silky eggplant, jammy tomatoes, and sturdy chickpeas sound like weeknight gold. I once misjudged oven heat and my eggplant went leathery; lowering to 200C and brushing with generous olive oil fixed it. Love that it doubles as warm pasta topper or room-temp salad. Sharing this with my block breaker cooking group tonight.
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This eggplant and chickpea dish is a winning combination! It's like sinking the 8 ball in 8 ball pool – when all the elements align perfectly. The roasted eggplant's tenderness, the burst of sweet tomatoes, and the nutty chickpeas create a symphony of flavors.
ReplyDeleteThat roasted eggplant dish sounds amazing! I love simple recipes like this. It reminds me of how sometimes the best teams, like the speed stars in local racing, aren't about fancy equipment, but about how well the different parts work together. I'm definitely going to try this recipe this weekend. Thanks for sharing!
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