Oven, Parchment Paper, Colander
Preheat the oven to 400°F. Wash the eggplant & cut in half lengthwise.
Using the tip of a knife, carve a criss-cross pattern in the meat of the eggplant (careful not to pierce the skin!).
Mix the olive oil with the turmeric.
Place the eggplant in a baking dish & coat with half the turmeric oil.
Season with salt & pepper. Bake for 30 min at 400°F.
In the meantime, rinse & drain the chickpeas. Combine them with the remaining turmeric oil. Season with salt & pepper.
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.
Serve the eggplant dressed with coconut yogurt. Spoon over the chickpeas. Sprinkle with chopped cilantro & a drizzle of oil. Yum!
Average estimated amount for one serving
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.