Description
A flavorful Moroccan-inspired dish featuring spicy chili-roasted eggplant and chickpeas, perfect for a quick and satisfying meal.
Ingredients
- 2 medium eggplants, cut into cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Fresh cilantro, chopped (for garnish)
- Yogurt or tahini sauce (optional, for serving)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the eggplant cubes and chickpeas.
- In a small bowl, mix olive oil, chili powder, smoked paprika, cumin, salt, pepper, and minced garlic.
- Pour the spice and oil mixture over the eggplant and chickpeas. Toss well to coat evenly.
- Spread the mixture onto the prepared baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the eggplant is tender and golden brown.
- Remove from the oven and drizzle with lemon juice.
- Serve warm, garnished with fresh cilantro and a side of yogurt or tahini sauce if desired.
Recipe Details
- Cooking Time: 35 minutes
- Servings: 4
- Difficulty: Easy
