Vegan Roasted Eggplant with Turmeric

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Such rich flavor, you'll never know it's vegan!

Victoire
Victoire
218

5 minutes

Prep time

30 minutes

Cook time

527 cal.

Per serving

Utensils

Oven, Parchment paper, Sheet Tray

recipe

Eggplant

Step 1

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

Eggplant

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!)

Turmeric (ground)
Olive oil

Step 3

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

Eggplant
Turmeric (ground)
Olive oil

Step 4

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

Eggplant

Step 5

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

Chickpeas (canned)
Turmeric (ground)
Olive oil

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.

Eggplant
Chickpeas (canned)

Step 7

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

Eggplant
Yogurt (plant-based, coconut)
Chickpeas (canned)
Cilantro (fresh)

Step 8

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

Nutrition facts

Average estimated amount for one serving

Energy527 cal.
Fat32 g
Carbohydrates38 g
Protein14 g
Fiber12 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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Vegan Roasted Eggplant with Turmeric
Easy