• Special Offer on First Purchase
  • |
  • Code : SAVE7
  •  
  • |
  • Take 7% Off

Meatless Monday Chili-Lime Eggplant and Chick Peas

  Serving Suggestion using the Eggplant as a Boat/Vessel Here is yet another flavor combination that is a show stopper. Every so often I have to stop and review a recipe with some interesting bones. I love all the...

 

Serving Suggestion using the Eggplant as a Boat/Vessel
Serving Suggestion using the Eggplant as a Boat/Vessel

Here is yet another flavor combination that is a show stopper. Every so often I have to stop and review a recipe with some interesting bones. I love all the individual components of this recipe, and wondered with great curiosity how they would play together. Roasted eggplant is s favorite ingredient and I have been offered many of these of late so the timing was good to try this dish. My cupboard always holds cans of beans in this healthier life-style. The chili and lime combination had me thinking Thai and that is always a fun cuisine to follow.

 

Ingredients - Cubed Eggplant
Ingredients - Cubed Eggplant

Chili-Lime Roasted Eggplant and Chick Peas

– Original recipe from Publix Wine Magazine – GRAPE

Ingredients - Chickpeas
Ingredients - Chickpeas

Ingredients:

  • 1 large unpeeled eggplant, cut into 1 – 1 ½ inch cubes ( I opted to leave this peel on as the 2 small eggplants were gifted from a neighbors garden. But, if I found the skins to be tough, I would peel the eggplant)
  • 14.5 ounce can Chick Peas or Garbanzo beans, rinsed and drained
  • 4 cloves garlic, minced ( I used 6 cloves, as we love our garlic!)
  • 2 tablespoons olive oil
  • 1 teaspoons chili powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons fresh lime juice
  • 2 ounces feta cheese, crumbled
  • ¼ cup cilantro leaves, chopped
  • Naan or flatbread and lime wedges for serving.

Directions:

  1. Preheat oven to 450 degrees.
  2. Combine eggplant, garbanzo beans and garlic in a 15 x 10 x 1 sheet pan.
  3. Drizzle with olive oil, toss to coat.
  4. Sprinkle with the dried spices, toss to coat.
  5. Roast for about 10 – 15 minutes or until the eggplant is tender when pierced with a fork.
  6. Remove from the oven and sprinkle with lime juice, cheese and cilantro.
  7. Serve with Naan bread and lime wedges,
  8. This is good warm or at room temperature.

This was a great side salad with some unique flavors.   Do not overcook the eggplant as this can turn to mush.

Someone suggested a flatbread cracker over the Naan bread to add some crunch to this salad.

P.S. The wine pairing offered was a Zinfandel, Layer Cake Primitivo.