Roasted Eggplant with Balsamic Chickpeas
Creamy roasted eggplant with tangy balsamic chickpeas. This flavor-packed meal is unbelievably easy to make and most of the prep is done ahead, so when it’s time to cook everything's ready to go.
Servings: 4 (2 servings as main dish)
Calories: 198kcal
Ingredients
- 1 (15 ounce) can chickpeas, about 1½ cups
- 2 tablespoons extra virgin olive oil, plus oil to spray eggplant
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- coarse salt
- freshly ground pepper
- 1 ½ pounds eggplant
Directions
- Rinse and drain chickpeas. Combine 2 TBSP extra virgin olive oil, balsamic vinegar, dried oregano, and dried parsley in mini food processor. Add a pinch of salt and a few grinds of pepper, and pulse to combine. Transfer marinade to a wide-mouth mason jar or other container with a tight-fitting lid. Add chickpeas; cover and shake to combine. Marinate, chilled, for 1 to 4 hours. Bring to room temperature before serving.
- Trim the stem and bottom off the eggplant, then cut lengthwise into ¾-inch slices. Place slices on a rack positioned on a rimmed sheet pan. Sprinkle liberally with kosher salt on both sides. Allow to sweat for 30 minutes. Rinse with cold water and pat dry with a cloth.
- Preheat oven to 375°F. Spray both sides of eggplant with oil. Lay slices on clean, dry roasting pan and season with ground pepper. Roast 25-35 minutes, until tender.
- Transfer roasted eggplant to plates. Spoon chickpea mixture over eggplant and serve.
Notes
If you don’t have a small food processor to mix the marinade, simply combine the ingredients in a mason jar or a container with a tight-fitting lid, cover, and shake vigorously. Then continue with the directions and add the chickpeas to marinate.