Hi everyone, hope you’re having an incredible day. Today, we’re going to prepare a distinctive dish, roasted eggplant 🍆 with chick peas. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Eggplant is a staple in the Arab world, the source of the dish called moussaq'a, a classic (and vegan to boot, if you leave off the yogurt) The key to Brush eggplant slices on both sides with the mixture, then place on pans. I love roasting vegetables and serving them as a salad that is designed for sharing. This lightly tossed salad of eggplant, pumpkin and chick peas is served on a bed The pumpkin takes a little longer to cook than the eggplant and capsicum.
Roasted Eggplant 🍆 with Chick Peas is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Roasted Eggplant 🍆 with Chick Peas is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook roasted eggplant 🍆 with chick peas using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Roasted Eggplant 🍆 with Chick Peas:
- 3 large eggplant, peeled and cut into slices
- Olive oil cooking spray
- 1 pound red potatoes (baby red potatoes), cut in half
- 1 green pepper, sliced
- 1 large onion, sliced
- 1 jar (24 ounce) your favorite pasta sauce
- 2 cans (15.5 ounce) chick peas (garbanzo beans), undrained
- 1/8 teaspoon black pepper
- 1/8 teaspoon crushed red pepper
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon oregano leaves
- 6 cloves garlic, minced
- 3 tablespoons balsamic vinegar
- Cooked white rice
But roasted eggplant might be this nightshade's greatest trick — turning it from soft and spongy to crispy and tender. Most supermarkets carry one type of eggplant, the globe variety, with Thai, Japanese, and even fairytale eggplant regularly available at local markets from July to October. Eggplant meets chickpeas in this legume-filled version of Baingan Bharta. In the original recipe, we roast the whole Eggplant on the fire and then peel the skin, mash it and cook it in spices…the taste of the roasted eggplant is awesome and you can replicate it here by roasting Once it starts boiling and the spices have all blended in well with the Eggplant and Peas, it is ready.
Steps to make Roasted Eggplant 🍆 with Chick Peas:
- Place your peeled and cut eggplant slices in a large baking pan that has been coated with olive oil cooking spray, layering slices as necessary……..
- Next take your baby red potatoes,green pepper and onion and place all over eggplant slices in your baking pan……
- In a large bowl combine: pasta sauce, chick peas, black pepper, crushed red pepper, Italian seasoning, oregano,minced garlic and balsamic vinegar, stir all well…..
- Now pour your chick peas / sauce mixture all over your eggplant and veggies in your baking pan…..
- Cover baking pan and bake in a preheated 425 degree oven for 2 hours……
- Increase oven temperature to 450 degrees, uncover and continue to bake for another 20 minutes….
- Serve with cooked white rice and enjoy 😉!
This oven roasted chickpeas recipe gives a crispy makeover to the boring & mushy chickpeas. Long time back in one of Rachael Ray's show I saw her making roasted chickpeas by simply frying canned chickpeas on stove top and she was mentioning that it's a nice, fat-free and crispy snack. The chicken and eggplant roast together on a sheet pan. The sweet-sour caponata comes together with tomatoes, green olives, celery, and capers. I've opted for roasting the eggplant rather than frying, which is both easier when preparing a weeknight meal and a little lighter.
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