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.
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!
Nutrition
Calories: 458kcalCarbohydrates: 69gProtein: 18gFat: 17gSaturated Fat: 1gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gSodium: 69mgPotassium: 2389mgFiber: 24gSugar: 32gVitamin A: 393IUVitamin C: 24mgCalcium: 120mgIron: 7mg
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