Oven, Parchment paper, Sheet Tray, Knife
Preheat the oven to 400°F. Wash the eggplant. Then cut it in half lengthwise.
Using the tip of a knife, cut a criss-cross pattern in the flesh of the eggplant. (Careful not to pierce through the skin!)
In a small bowl, whisk together the olive oil & the turmeric.
Place the eggplant halves on a parchment-lined baking sheet, skin-side down. Pour half the turmeric oil over the eggplant.
Season with salt & pepper. Bake the eggplant for 15 min at 400°F.
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.
After 15 min, remove the eggplant from the oven. Add the chickpeas to the pan. Cook for another 15 min.
Serve the eggplant & chickpeas with dollops of coconut yogurt. Garnish with fresh cilantro (optional). Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
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.