Cumin-Roasted Eggplant with Sweet Peppers and Chick

Name: Cumin-Roasted Eggplant with Sweet Peppers and Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups diced eggplant (2 medium eggplants); 1 medium red onion, cut into small wedges; 1 yellow bell pepper, cut into bite-size wedges; 1 15-oz. can chickpeas, rinsed, drained, and patted dry; 3 Tbs. garlic-infused olive oil; 3/4 tsp. ground cumin; 3/4 tsp. ground coriander; 1/4 tsp. cayenne pepper; 1/2 cup nonfat plain Greek yogurt; 2 plum tomatoes, chopped; 1/4 cup chopped fresh mint

Servings: persons

4 cups diced eggplant (2 medium eggplants)
1 medium red onion, cut into small wedges
1 yellow bell pepper, cut into bite-size wedges
1 15-oz. can chickpeas, rinsed, drained, and patted dry
3 Tbs. garlic-infused olive oil
3/4 tsp. ground cumin
3/4 tsp. ground coriander
1/4 tsp. cayenne pepper
1/2 cup nonfat plain Greek yogurt
2 plum tomatoes, chopped
1/4 cup chopped fresh mint

1
To make Roasted Eggplant: Preheat oven to 450F.
2
Place eggplant, onion, and bell pepper in large bowl.
3
Add chickpeas, oil, cumin, coriander, and cayenne.
4
Toss to coat, and season with salt and pepper, if desired.
5
Scatter vegetable mixture on baking sheet, and roast 20 minutes, turning with spatula 2 or 3 times.
6
Increase oven heat to 500F.
7
Roast vegetables 10 minutes more, or until tender.
8
To make Yogurt Sauce: Combine yogurt, tomatoes, and mint in small bowl.
9
Stir to mix, and serve with vegetables.

821

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups diced eggplant (2 medium eggplants), 1 medium red onion, cut into small wedges, 1 yellow bell pepper, cut into bite-size wedges, 1 15-oz. can chickpeas, rinsed, drained, and patted dry, and more.

Yes, Cumin-Roasted Eggplant with Sweet Peppers and Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cumin-Roasted Eggplant with Sweet Peppers and Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions