ROASTED EGGPLANT WITH SPICED CHICKPEAS
Eggplant is a staple in the Arab world, the source of the dish called moussaq'a, a classic (and vegan to boot, if you leave off the yogurt). The key to cooking eggplant is to do it with high heat that concentrates the flavor and the flesh.
Provided by Julia Moskin
Categories dinner, weekday, main course
Time 40m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- Heat oven to 450 degrees and lightly oil two baking sheets (or use nonstick). Combine the 1/4 cup olive oil and the peanut oil. Brush eggplant slices on both sides with the mixture, then place on pans. Roast, flipping once, until golden brown on both sides, about 15 minutes total. Set aside.
- In a large skillet, heat the 2 tablespoons olive oil over medium heat. Add onion and garlic, and cook, stirring, until soft and translucent, about 10 minutes. Add tomatoes, spices and molasses, and bring to a simmer. Add sugar, salt and pepper to taste. (The amount of sugar will depend on the tomatoes' sweetness; there should be a hint of sweetness in the mixture.) Simmer until slightly thickened, about 15 minutes. Add chickpeas and cook until thick, 5 to 10 minutes more. Stir in half the pine nuts and set aside.
- To serve, place a slice of eggplant on a platter and spoon tomato-chickpea mixture onto the wide end of the slice. Fold the narrower end of the slice over to cover the filling and place a mint leaf on top. Repeat with remaining slices and garnish with remaining pine nuts. Serve cold or at room temperature, topping each piece with a dollop of yogurt, if using.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 16 grams, Carbohydrate 37 grams, Fat 20 grams, Fiber 11 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 807 milligrams, Sugar 18 grams
ROASTED EGGPLANT AND CHICKPEAS WITH TOMATO SAUCE
Eggplant is always a good, substantial vegetable to use for a vegetarian main dish. The chickpeas and the feta provide plenty of protein. Vegans can leave out the feta and substitute sugar or agave nectar for the honey.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the tomato sauce. Heat 1 tablespoon of the olive oil in a heavy skillet or wide saucepan over medium heat, and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds, and add the tomatoes, honey, salt to taste and cinnamon. Cook over medium heat until the tomatoes have cooked down and the sauce is fragrant, about 20 minutes. Taste and adjust seasonings.
- Meanwhile, heat the oven to 425 degrees. Line a baking sheet with aluminum foil and brush the boil with olive oil. Place the eggplant slices on the baking sheet, salt lightly and brush with olive oil. Place in the oven and bake 20 minutes, or until eggplant is lightly browned and soft all the way through. Remove from the heat. Fold the aluminum foil over and crimp the edges together so that the eggplant steams as it cools. Do this in batches if you need more than one baking sheet. Turn the oven down to 350 degrees.
- Oil a 2-quart baking dish or gratin. Place the chickpeas in the baking dish and stir in 1 cup of the tomato sauce. Layer the eggplant over the chickpeas and top with the remaining tomato sauce. Sprinkle the feta over the top and drizzle on any remaining olive oil. Sprinkle with the oregano and cover tightly with foil. Bake 30 minutes. Uncover and bake another 10 minutes, until the dish is bubbling.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 10 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 789 milligrams, Sugar 12 grams
SPICY ROASTED CHICKPEAS RECIPE BY TASTY
Here's what you need: chickpeas, olive oil, ground cumin, chili powder, cayenne pepper, salt
Provided by Crystal Hatch
Categories Snacks
Yield 1 serving
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F (200°C).
- Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
- In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
- Spread chickpeas out on a parchment paper-lined baking sheet.
- Roast for 15-20 minutes.
- Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
- Cool for 5-10 minutes.
- Enjoy!
Nutrition Facts : Calories 823 calories, Carbohydrate 115 grams, Fat 25 grams, Fiber 34 grams, Protein 38 grams, Sugar 20 grams
ROASTED EGGPLANT WITH SPICED CHICKPEAS AND TOMATO
Adapted from Yasmin Khan's cookbook Zaitoun, this Palestinian recipe is a delicious go-to summer salad dish.
Provided by Aliye Aydin
Categories Salads
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Cut eggplant into 3/4" chunks. Place on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Toss to evenly coat. Cook in oven until soft, for about 20 minutes.
- Meanwhile, finely chop onion and smash and peel garlic cloves, leaving them whole. Fry the onion in olive oil in a large saucepan over medium-high heat until soft and golden, about 15 minutes. And the garlic and cook until starting to soften. Add the tomatoes, then drain and add the chickpeas. Add the sugar, spice blend, and salt. Fill the empty tomato can with water and add that to the pan. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes.
- Add the roasted eggplant and cook for 10 more minutes, adding more water if the mixture looks dry. Taste for salt and pepper.
- Cool to room temperature, or refrigerate overnight. Bring to room temperature before serving, and drizzle with olive oil and garnish with cilantro leaves as a final step.
CRISPY EGGPLANT AND CHICKPEAS
Provided by Trisha Yearwood
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Slice the eggplant into 1/4-inch rounds. Slice the rounds into quarters, so that you have wedge-shaped eggplant pieces. Lay the slices on a sheet pan covered in paper towels. Sprinkle the eggplant with salt and let sit while you are preparing the chickpeas.
- Heat some oil, coming about halfway up the side of a large cast-iron skillet over medium-high heat, until the oil is 350 degrees F. Line a baking sheet with a cooling rack and paper towels.
- Mix the garam masala, cumin, granulated garlic and 1/2 teaspoon salt in a small bowl. Sprinkle 1 teaspoon of the mixture over the chickpeas and toss until coated. Carefully lower the chickpeas into the oil using a slotted spoon. Fry, stirring frequently, until they are deep brown and crispy, 5 to 6 minutes. Remove the chickpeas to the paper towel-lined baking sheet. Sprinkle with another tablespoon of the spice mixture and some salt.
- Transfer the eggplant slices to a dry paper towel and dab until very dry. Sprinkle the eggplant on both sides with the remaining spice mixture. Add the eggplant to the oil in batches, only adding a few at a time. Fry the eggplant, flipping and turning frequently until they are a deep golden brown and crispy on the edges, 5 to 6 minutes.
- Serve the eggplant chips and crispy chickpeas warm or at room temperature.
ROASTED EGGPLANT AND CHICKPEAS WITH CINNAMON-TINGED TOMATO SAUCE
From the New York Times Vegetarian Thanksgiving 2013. Eggplant is always a good, substantial vegetable to use for a vegetarian main dish. The chickpeas and the feta provide plenty of protein. Vegans can leave out the feta and substitute sugar or agave nectar for the honey. Gluten-Free, Nut-Free
Provided by BB2011
Categories Beans
Time 1h35m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 10
Steps:
- Make the tomato sauce. Heat 1 tablespoon of the olive oil in a heavy skillet or wide saucepan over medium heat, and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds, and add the tomatoes, honey, salt to taste and cinnamon. Cook over medium heat until the tomatoes have cooked down and the sauce is fragrant, about 20 minutes. Taste and adjust seasonings.
- Meanwhile, heat the oven to 425 degrees. Line a baking sheet with aluminum foil and brush the boil with olive oil. Place the eggplant slices on the baking sheet, salt lightly and brush with olive oil. Place in the oven and bake 20 minutes, or until eggplant is lightly browned and soft all the way through. Remove from the heat. Fold the aluminum foil over and crimp the edges together so that the eggplant steams as it cools. Do this in batches if you need more than one baking sheet. Turn the oven down to 350 degrees.
- Oil a 2-quart baking dish or gratin. Place the chickpeas in the baking dish and stir in 1 cup of the tomato sauce. Layer the eggplant over the chickpeas and top with the remaining tomato sauce. Sprinkle the feta over the top and drizzle on any remaining olive oil. Sprinkle with the oregano and cover tightly with foil. Bake 30 minutes. Uncover and bake another 10 minutes, until the dish is bubbling.
Nutrition Facts : Calories 304.9, Fat 14.9, SaturatedFat 4.4, Cholesterol 17.9, Sodium 589.8, Carbohydrate 34.6, Fiber 7, Sugar 5.3, Protein 10
SPICY ROASTED EGGPLANT
Roasted eggplant with spicy seasonings baked in sauce. Simple instructions, very few ingredients. Can be used as a side dish or as a pasta sauce!
Provided by LovelyRitaMetermaid
Categories Eggplant Side Dishes
Time 1h5m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a shallow baking pan with cooking spray.
- Toss eggplant with Italian seasoning, garlic powder, cayenne, salt, and pepper in the prepared baking pan. Cover with foil.
- Roast in the preheated oven for 40 minutes. Remove foil and reduce oven temperature to 300 degrees F (150 degrees C). Add tomato sauce and cook for 15 more minutes.
Nutrition Facts : Calories 112.2 calories, Carbohydrate 25.4 g, Fat 1.2 g, Fiber 11.4 g, Protein 5 g, SaturatedFat 0.3 g, Sodium 301.1 mg, Sugar 9.8 g
ROASTED EGGPLANT CHICKPEA SOUP
Eggplant is a go-to ingredient for me. It is such a versatile food and can be used in almost any course. It bursts with flavors, regardless of whether it is roasted, baked, or sauteed. The eggplant used in this recipe is no exception. Roasting the eggplant with chickpeas, onions and a blend of cumin, nutmeg and sea salt resulted in a fabulous, aromatic set of flavors and smells...I think I hit it big with this soup. The flavors flow together so perfectly and in such cohesion that I was momentarily dazed, unsure of whether this soup was too much. I ate a second bite and the smells flooded my nose, first the eggplant, than the chickpeas. A bit of lemon too. The tahini added to the roasted flavor of the vegetables perfectly, accentuating the already present Lebanese feel. I quickly decided I couldn't get enough. Served piping hot, with freshly grated aged cheddar and a large slice of homemade french bread, I hope this soup hits it big with you too.
Provided by simplefoodhealthyli
Categories Southwest Asia (middle East)
Time 1h10m
Yield 4 individual bowls, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Coat a baking sheet with nonstick cooking spray.
- Place eggplant, garlic cloves, chickpeas, tomatoes and onion into a large bowl. Coat with olive oil, cumin, nutmeg and salt. Mix thoroughly so that the vegetables are covered.
- Spread the coated vegetables onto the baking sheet and place in oven. Roast for thirty minutes, mixing every 10 minutes to prevent sticking and burning.
- Remove vegetables and place in pot, preferably a heavy, cast iron pot.
- Add vegetable stock, tahini, and lemon juice. Simmer on low-medium for 20 minutes. Stir occassionaly.
- If using an immersion hand blender, add 1/4 cup of milk and blend. Add milk 1 tbsp at a time, until the soup reaches the desired consistency. If using a regular blender, place the vegetables in the blender, doing it in batches if necessary. Add 1/4 cup of milk, slowly adding milk 1 tbsp at a time until desired consistency is reached. Remember to cover the hole on the blender with a towel and not the cap in order to let steam escape and prevent the soup from exploding.
- Serve hot with freshly grated aged white cheddar cheese or goat cheese and fresh french bread.
SPICY ROASTED EGGPLANT WITH TOMATOES AND CILANTRO
Categories Ginger Onion Tomato Side Roast Sauté Eggplant Cilantro Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour. Cool slightly. Using spoon, scoop pulp from eggplant halves into medium bowl; mash. Discard skins.
- Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes and next 4 ingredients; sauté 5 minutes to blend flavors. Add eggplant and stir until slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)
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