Roasted Eggplant w/ Chickpeas & Tomatoes
Roasted Eggplant w/ Chickpeas &Tomatoes
Roasting eggplant creates a creamy texture and brings out sweet and smoky flavors. The chickpeas provide more texture and some plant protein. It can be enjoyed as a dip served with grilled bread or a meal with the addition of rice. Serve with fresh chopped parsley, lime juice and some vegan feta to compliment the flavors.
Serves 4-6
Ingredients
1 large (800g) Globe Eggplant
1 (200g) Onion, diced
5 cloves Garlic, pressed
15.5oz (439g) Garbanzo Beans, rinsed & drained
14.5 oz (411g) diced Fire Roasted Tomatoes
8 (100g) Cherry Tomatoes
3 Tbsp (45ml) Olive or Avocado Oil
2 tsp (10g) Shwarma Seasoning
1 tsp (5g) Smoked Paprika
1 Tbsp (15ml) Lime Juice
Salt & Pepper to taste
2 Tbsp (8g) chopped Parsley to serve
1/2 cup (100g) Vegan Feta crumbled
Lime wedges to serve
Shwarma Seasoning is a blend of
Coriander, Cumin, Onion, Garlic, Bay Leaf, Black Pepper and Turmeric
Directions
1.Cut the eggplant in half lengthwise and drizzle a bit of oil on the cut side. Season with salt & pepper and place the eggplant cut side down on a lined baking sheet. Bake at 425 for 25-35 minutes or until the skin has shriveled and the cut side is nice and brown.
2.Allow the eggplants to cool enough to be able to handle before scraping out the flesh. Give the eggplant flesh a good chop to break up any stringy parts. Set aside.
3.In a large skillet or pot, heat 2 Tbsp of oil on medium heat. Add in the onions and sauté for 5-7 minutes or until they become translucent.
4.Add in the garlic and cook for 2 minutes or until fragrant. Add in the chickpeas and sauté for another 5 minutes. Add in the seasonings and stir well.
5.Once fragrant add in the fire roasted and cherry tomatoes. Season with salt & pepper. Cover the pan and lower the heat to medium low. Cook for 10 minutes.
6.Burst the cherry tomatoes with the back of a spatula and mix through. Add in the chopped eggplant and continue cooking for another 10 minutes. Check for seasoning and adjust with salt if necessary. Add in the lime juice and mix through.
7.Serve with plenty of chopped parsley, crumbled vegan feta and grilled bread for dipping.
