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

45 minServes 4Nutri-Score A€€
from @platesbeforemates10 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • eggplant (cut into cubes)Produce2 pieces
  • chickpeas (cooked, drained and rinsed)Pantry400 g
  • olive oilPantry45 ml
  • smoked paprikaSpices5 g
  • ground cuminSpices3 g
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • Greek yogurtDairy300 g
  • cucumber (grated and squeezed dry)Produce1 piece
  • garlic (grated)Produce2 pieces
  • lemon juice (freshly squeezed)Produce15 ml
  • fresh dill (chopped)Produce10 g
  • fresh mint (chopped)Produce5 g

per serving

Nutrition

205kcal

Carbs
20 g
Proteins
8 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Mixing bowl
  • Grater

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4
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