This is a great side dish or addition to a salad. The chickpeas get nice and crispy and the eggplant is caramelized. I made mine with eggplant straight from a friends garden!
INGREDIENTS
-eggplant
-1 lemon (zest and juice of half)
-rosemary
-olive oil
-s&p
-garlic (chopped)
-crushed pepper
-can of chickpeas
*I used a baking sheet with tin foil which was the wrong decision because it stuck pretty bad. Next time I would either use parchment or a 9×13 pyrex.
DIRECTIONS
-cube the eggplant and put in a baking sheet (9×13 baking dish would probably be better)*
-toss with all the other ingredients except the chickpeas
-roast at 425 for 10 mintues
-toss and add the chickpeas and more oil
-put back in for around 10 minutes until eggplant is caramelized and chickpeas are crispy
-enjoy!
I served mine with pan seared chicken thighs. Here’s the rub I used on the chicken:
s&p
olive oil
lemon juice
garlic powder
tumeric
paprika
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chef grc 