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Roasted Eggplant with Crispy Chickpeas and Tzatziki
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Roasted Eggplant with Crispy Chickpeas and Tzatziki

45 Min.Für 4Nutri-Score A€€
von @platesbeforemates10 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • eggplant (cut into cubes)Obst & Gemüse2 Stücke
  • chickpeas (cooked, drained and rinsed)Vorräte400 g
  • olive oilVorräte45 ml
  • smoked paprikaGewürze5 g
  • ground cuminGewürze3 g
  • saltGewürze5 g
  • black pepper (ground)Gewürze2 g
  • Greek yogurtMilchprodukte300 g
  • cucumber (grated and squeezed dry)Obst & Gemüse1 Stück
  • garlic (grated)Obst & Gemüse2 Stücke
  • lemon juice (freshly squeezed)Obst & Gemüse15 ml
  • fresh dill (chopped)Obst & Gemüse10 g
  • fresh mint (chopped)Obst & Gemüse5 g

pro Portion

Nährwerte

205kcal

Kohlenhydrate
20 g
Eiweiß
8 g
Fett
11 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Backofen
  • Backblech
  • Rührschüssel
  • Reibe

Schritt für Schritt

Zubereitung

  1. Roast the eggplant

    • Preheat the oven to 200 °C.
    • Toss the eggplant cubes with olive oil, salt and pepper on a baking tray.
    • Spread in a single layer and roast until golden and tender.
    Schritt 1

  2. Crisp the chickpeas

    • Pat the chickpeas dry and mix with olive oil, smoked paprika and cumin.
    • Add them to the tray with the eggplant and roast until crispy.
    Schritt 2

  3. Make the tzatziki

    • Grate the cucumber and squeeze out the excess water.
    • Mix the Greek yogurt with the cucumber, grated garlic, lemon juice and chopped dill.
    • Season with salt and set aside.
    Schritt 3

  4. Serve

    • Spread the tzatziki on a plate.
    • Top with the roasted eggplant and crispy chickpeas.
    • Scatter over the fresh mint and a drizzle of olive oil.
    Schritt 4
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