Vegan Roasted Eggplant with Turmeric

Step 1

Preheat the oven to 400°F. Wash the eggplant. Then cut it in half lengthwise.

Step 2

Using the tip of a knife, cut a criss-cross pattern in the flesh of the eggplant. (Careful not to pierce through the skin!)

Step 3

In a small bowl, whisk together the olive oil & the turmeric.

Step 4

Place the eggplant halves on a parchment-lined baking sheet, skin-side down. Pour half the turmeric oil over the eggplant.

Step 5

Season with salt & pepper. Bake the eggplant for 15 min at 400°F.

Step 6

In the meantime, rinse & drain the chickpeas. Add them to the bowl with the rest of the turmeric oil. Season with salt & pepper. Mix to combine.

Step 7

After 15 min, remove the eggplant from the oven. Add the chickpeas to the pan. Cook for another 15 min.

Step 8

Serve the eggplant & chickpeas with dollops of coconut yogurt. Garnish with fresh cilantro (optional). Enjoy!