Cumin-Roasted Eggplant with Sweet Peppers and Chickpeas Recipe

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.

No additional tips available.

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

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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.

Cumin-Roasted Eggplant with Sweet Peppers and Chickpeas

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