Roasted Eggplant with Chickpeas and Lemon-Herb Dressing
Tender roasted eggplant topped with seasoned chickpeas and a bright lemon-herb dressing. A flavorful and healthy vegetarian dinner option. Naturally gluten and wheat free.
Ingredients
- 2 medium Eggplant
- 15 oz Canned chickpeas
- 4 tbsp Olive oil
- 3 tbsp Lemon juice
- 2 cloves Garlic
- 0.25 cup Fresh parsley
- 0.25 cup Fresh mint
- 0.5 tsp Cumin
- 0.5 tsp Paprika
- 0.75 tsp Salt
- 0.25 tsp Black pepper
Instructions
- 1Preheat oven to 400°F (200°C).
- 2Cut eggplant into 1-inch thick slices.
- 3Brush eggplant slices with 2 tablespoons of olive oil and season with salt and pepper.
- 4Roast eggplant for 30-35 minutes, or until tender and golden brown, flipping halfway through.
- 5While eggplant is roasting, prepare the chickpeas: Drain and rinse canned chickpeas.
- 6In a bowl, toss chickpeas with cumin, paprika, salt, pepper, and 1 tablespoon of olive oil.
- 7In a small bowl, whisk together lemon juice, minced garlic, parsley, mint, and remaining 1 tablespoon of olive oil.
- 8Once eggplant is roasted, top with seasoned chickpeas and drizzle with lemon-herb dressing.
- 9Serve warm.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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