Crispy Baked Eggplant with Chickpeas

Crispy Baked Eggplant with Chickpeas is a hearty and flavorful dish that combines the nutty taste of roasted chickpeas with tender, crispy eggplant. Perfect for a late-night snack or a light meal, this dish is both satisfying and nutritious.

Ingredients

• Eggplant - 1 medium (about 300g)
• Chickpeas (canned) - 1 cup (240g), rinsed and drained
• Olive oil - 2 tablespoons (30ml)
• Garlic powder - 1 teaspoon (5g)
• Smoked paprika - 1 teaspoon (5g)
• Ground cumin - 1/2 teaspoon (2g)
• Salt - 1/2 teaspoon (3g)
• Black pepper - 1/4 teaspoon (1g)
• Parmesan cheese (optional) - 2 tablespoons (15g), grated
• Fresh parsley - for garnish, chopped (optional)

Steps

1. Preheat your oven to 200°C (400°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let it sit for 15 minutes to draw out moisture, then rinse and pat dry.
3. In a mixing bowl, combine the chickpeas, olive oil, garlic powder, smoked paprika, ground cumin, salt, and black pepper. Toss to coat evenly.
4. On a baking sheet lined with parchment paper, arrange the eggplant slices in a single layer and brush both sides lightly with olive oil.
5. Spread the seasoned chickpeas around the eggplant on the baking sheet.
6. Bake in the preheated oven for 25-30 minutes, flipping the eggplant halfway through, until the eggplant is golden and crispy, and the chickpeas are crunchy.
7. If desired, sprinkle grated Parmesan cheese over the eggplant during the last 5 minutes of baking.
8. Remove from the oven and garnish with fresh parsley before serving.

Nutrition

• Calories: 325
• Protein: 12 g
• Carbs: 36 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 5 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• High in antioxidants, particularly from eggplant, which can help reduce inflammation.

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