Such rich flavor, you'll never know it's vegan!
Oven, Parchment paper, Sheet Tray
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!
Average estimated amount for one serving
Energy | 527 cal. |
Fat | 32 g |
Carbohydrates | 38 g |
Protein | 14 g |
Fiber | 12 g |
On average, one serving of the recipe "Vegan Roasted Eggplant with Turmeric" contains 527 Energy, 32 g of Fat, 38 g of Carbohydrates, 14 g of Protein, 12 g of Fiber.
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