Vegan Roasted Eggplant with Turmeric

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

Victoire
Victoire
5 minutesPrep time
30 minutesCook time
527 cal.Per serving

Utensils

Oven, Parchment paper, Baking pan

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.
Fat32g
Carbohydrates38g
Protein14g
Fiber12g

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