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

45 minPara 4Nutri-Score A€€
de @platesbeforemates10 importaciones0 veces cocinadas
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Ingredientes

4 personas
  • eggplant (cut into cubes)Frutas y verduras2 piezas
  • chickpeas (cooked, drained and rinsed)Despensa400 g
  • olive oilDespensa45 ml
  • smoked paprikaEspecias5 g
  • ground cuminEspecias3 g
  • saltEspecias5 g
  • black pepper (ground)Especias2 g
  • Greek yogurtLácteos300 g
  • cucumber (grated and squeezed dry)Frutas y verduras1 pieza
  • garlic (grated)Frutas y verduras2 piezas
  • lemon juice (freshly squeezed)Frutas y verduras15 ml
  • fresh dill (chopped)Frutas y verduras10 g
  • fresh mint (chopped)Frutas y verduras5 g

por ración

Nutrición

205kcal

Carbohidratos
20 g
Proteínas
8 g
Grasas
11 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Bandeja de horno
  • Bol
  • Rallador

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 4
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