Roasted Eggplant and Chickpea Tomato Bowls

Roasting gives eggplant browned edges before it joins a chickpea and tomato sauce. A spoonful of lemon yogurt and chopped parsley finishes each warm bowl.

Ingredients

• 600 g eggplant, cubed
• 480 g cooked chickpeas, drained
• 400 g canned chopped tomatoes
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 150 g plain yogurt
• 1 tbsp lemon juice
• 2 tbsp chopped parsley

Method

1. Heat the oven to 220°C / 425°F. Cut eggplant into 2 cm cubes and spread on a large baking tray. Toss with two tablespoons oil and half the salt.
2. Roast 25–30 minutes, turning once, until tender with browned edges. Leave space between cubes to encourage browning.
3. Meanwhile heat the remaining tablespoon oil in a wide saucepan. Cook onion for five minutes, then stir in garlic, cumin and paprika for 30 seconds.
4. Add tomatoes, chickpeas, remaining salt and pepper. Simmer uncovered for 12–15 minutes, stirring occasionally, until thickened. Add a splash of water only if needed to prevent sticking.
5. Fold roasted eggplant into the tomato mixture and warm for two minutes. Mix yogurt with lemon juice separately.
6. Divide into four bowls and spoon the lemon yogurt over each. Scatter parsley on top and serve warm.
7. Refrigerate leftovers within two hours for up to three days, keeping yogurt separately if possible. Reheat the eggplant mixture until steaming throughout and add cold yogurt just before serving.

Spread the eggplant out

Crowding traps steam. Use a large tray so the cubes can brown while their centers soften.

Simmer the sauce separately

The chickpeas absorb the tomato flavor while the eggplant roasts. Combine near the end to keep the cubes intact.

Add yogurt at serving

The cool topping provides contrast. Keep it out of the boiling sauce to preserve its texture.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Divide into four bowls and spoon the lemon yogurt over each. Scatter parsley on top and serve warm.

How should I store leftovers?

Refrigerate leftovers within two hours for up to three days, keeping yogurt separately if possible. Reheat the eggplant mixture until steaming throughout and add cold yogurt just before serving.