Roasted Eggplant and Chickpea Tomato Bowls (Print version)
Roasting gives eggplant browned edges before it joins a chickpea and tomato sauce.
# Ingredients:
Ingredients
01 -
600 g eggplant, cubed
02 -
480 g cooked chickpeas, drained
03 -
400 g canned chopped tomatoes
04 -
1 onion, chopped
05 -
3 garlic cloves, minced
06 -
3 tbsp olive oil
07 -
1 tsp ground cumin
08 -
1 tsp smoked paprika
09 -
½ tsp salt
10 -
¼ tsp black pepper
11 -
150 g plain yogurt
12 -
1 tbsp lemon juice
13 -
2 tbsp chopped parsley
# Instructions:
01 -
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.
02 -
Roast 25–30 minutes, turning once, until tender with browned edges. Leave space between cubes to encourage browning.
03 -
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.
04 -
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.
05 -
Fold roasted eggplant into the tomato mixture and warm for two minutes. Mix yogurt with lemon juice separately.
06 -
Divide into four bowls and spoon the lemon yogurt over each. Scatter parsley on top and serve warm.
07 -
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.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.