Roasted Eggplant with Smokey Chickpeas and Parmesan. A healthy vegetarian recipe made with crispy smokey chickpeas, parmesan and sun dried tomatoes, all roasted on a soft eggplant and served with spicy aioli. This simple sheet pan recipe can be both, a healthy dinner or a side dish. Can you imagine this with some grilled salmon?! But however you decide to serve it, you’re going to love it.
This roasted eggplant with chickpeas is exactly my type of meal. It’s uncomplicated, satisfying, and doesn’t skimp on flavor. And it’s not one of those crazy meals that take over an hour to make. Of course, when eating simpler meals, high-quality ingredients are a must. They impart the ultimate flavor, nutrition and overall deliciousness.
A very delicious vegetarian roasted eggplant recipe. It’s different, unique, tasty and pretty simple to throw together too. The entire recipe is made on only one sheet pan. No boiling water, no stove-top, just a baking sheet and some time in the oven.
RECIPE NOTES
- not a fan of chickpeas? use cannellini beans
- instead of sun-dried tomatoes, use roasted pepper
- serves 2 as a main course with a side salad and some crusty bread
- or 4 as a side with salmon, chicken or steak
Looking for more eggplant recipes inspiration?
Try one of these favorites.
- Cheesy eggplant-beef bolognese pasta bake
- Hummus bowl with roasted vegetables & za’atar oil
- Lentil soup with pumpkin and eggplant
Roasted Eggplant with Smokey Chickpeas and Parmesan
Ingredients
- 2 eggplants
- 5.5 ounces chickpeas - drained
- 2 ounces sun dried tomatoes
- 2 ounces/50 g grated parmesan
- 4 tbsp pine nuts
- fresh thyme
- fresh sage
- olive oil
- smoked paprika
- sea salt + black pepper
- 1 garlic clove - minced
- 1 tsp lemon juice
- 1 tsp crushed chili flakes
Spicy Aioli
- 3 tbsp mayonaise
- 1 garlic clove - minced
- 1 tsp ketchup
- 1 tsp crushed chili flakes
Instructions
- Preheat the oven to 200°C.
- Cut the eggplants in half lengthwise. With a sharp knife, score the flesh deeply in a diamond cross-hatch pattern, without cutting into the skin. Brush the surface of each half with olive oil and don’t forget to go into the cuts. Sprinkle generously with salt, pepper and smoked paprika. Place on a baking sheet and roast for 20 minutes.
- In the meantime, combine the chickpeas with sun dried tomatoes, 2 teaspoons smoked paprika, salt, pepper, lemon juice, crushed chili flakes, thyme and sage.
- To make the aioli sauce, combine the ingredients in a small bowl.
- Remove the eggplants from the oven, spoon the chickpea mixture over the roasted eggplants halves and sprinkle with parmesan and pine nuts. Return to the oven and roast for another 10-15 minutes or until the aubergines are soft and the cheese has melted.
- To serve, plate the eggplants and top with fresh thyme and sage leaves and a drizzle of spicy aioli. Enjoy!
Leave a Reply