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Roasted Eggplant with Crispy Chickpeas and Tzatziki
Hoofdgerecht

Roasted Eggplant with Crispy Chickpeas and Tzatziki

45 minVoor 4Nutri-Score A€€
van @platesbeforemates10 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • eggplant (cut into cubes)Groente en fruit2 stukken
  • chickpeas (cooked, drained and rinsed)Voorraadkast400 g
  • olive oilVoorraadkast45 ml
  • smoked paprikaKruiden en specerijen5 g
  • ground cuminKruiden en specerijen3 g
  • saltKruiden en specerijen5 g
  • black pepper (ground)Kruiden en specerijen2 g
  • Greek yogurtZuivel300 g
  • cucumber (grated and squeezed dry)Groente en fruit1 stuk
  • garlic (grated)Groente en fruit2 stukken
  • lemon juice (freshly squeezed)Groente en fruit15 ml
  • fresh dill (chopped)Groente en fruit10 g
  • fresh mint (chopped)Groente en fruit5 g

per portie

Voedingswaarden

205kcal

Koolhydraten
20 g
Eiwitten
8 g
Vetten
11 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Bakplaat
  • Mengkom
  • Rasp

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 4
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