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Roasted Eggplant with Crispy Chickpeas and Tzatziki
Plat

Roasted Eggplant with Crispy Chickpeas and Tzatziki

45 minPour 4Nutri-Score A€€
par @platesbeforemates10 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • eggplant (cut into cubes)Fruits et légumes2 morceaux
  • chickpeas (cooked, drained and rinsed)Épicerie400 g
  • olive oilÉpicerie45 ml
  • smoked paprikaÉpices5 g
  • ground cuminÉpices3 g
  • saltÉpices5 g
  • black pepper (ground)Épices2 g
  • Greek yogurtProduits laitiers300 g
  • cucumber (grated and squeezed dry)Fruits et légumes1 morceau
  • garlic (grated)Fruits et légumes2 morceaux
  • lemon juice (freshly squeezed)Fruits et légumes15 ml
  • fresh dill (chopped)Fruits et légumes10 g
  • fresh mint (chopped)Fruits et légumes5 g

par portion

Nutrition

205kcal

Glucides
20 g
Protéines
8 g
Lipides
11 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plaque de cuisson
  • Saladier
  • Râpe

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 4
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