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!
ReplyDeleteFundamentally, chicory is a sort of blooming plant of the Asteraceae family.witlof recept
ReplyDeleteWhile there are about six assortments, just two are monetarily developed for human utilization. Grass Life
ReplyDeleteThis will mean you appreciate a more advantageous eating routine and that you know exactly what's gone into making them (I.e. no frightful pesticides or engineered manure). https://www.farmpally.com/yam-plant/
ReplyDelete8D8465ABA3
ReplyDeletehacker arıyorum
hacker kiralama
tütün dünyası
-
-
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.
ReplyDelete