Jow - Recipe: Indian Eggplant & Chickpea Bowl

Indian Eggplant & Chickpea Bowl

Vegan...yet so full of creamy, robust flavor you'd never know!

5 minutesPrep time
30 minutesCook time
318 cal.Per serving


Oven, Parchment Paper, Colander



Step 1

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

Step 2

Using the tip of a knife, carve a criss-cross pattern in the meat of the eggplant (careful not to pierce the skin!).

Turmeric (ground)

Step 3

Mix the olive oil with the turmeric.

Step 4

Place the eggplant in a baking dish & coat with half the turmeric oil.


Step 5

Season with salt & pepper. Bake for 30 min at 400°F.

Chickpeas (canned)

Step 6

In the meantime, rinse & drain the chickpeas. Combine them with the remaining turmeric oil. Season with salt & pepper.

Step 7

Add the chickpeas to the eggplant baking dish in the last 15 min of cooking. When the chickpeas are crispy & eggplant is tender, remove from the oven.

Dairy-free yogurt (coconut)
Chickpeas (canned)
Cilantro (fresh)

Step 8

Serve the eggplant dressed with coconut yogurt. Spoon over the chickpeas. Sprinkle with chopped cilantro & a drizzle of oil. Yum!

Nutrition facts

Average estimated amount for one serving

Energy318 cal.

On average, one serving of the recipe "Indian Eggplant & Chickpea Bowl" contains 318 Energy, 16 g of Fat, 28 g of Carbohydrates, 9 g of Protein.

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