Roasted Eggplant with Herbed Yogurt & Crispy Chickpeas

Serves 2–3 | Ready in 30–35 minutes

This roasted eggplant dish is silky, smoky, and deeply satisfying—topped with tangy yogurt, crunchy chickpeas, and a drizzle of olive oil for the perfect balance.

Ingredients:

2 Organic Eggplants, halved lengthwise

1 tbsp Olive Oil

1 tsp kosher salt

1 tsp smoked paprika or cumin

1 can chickpeas, drained, rinsed, and patted dry

1 cup Greek yogurt (or a plant-based option)

1 clove garlic, grated

Juice of ½ lemon

2 tbsp chopped fresh herbs (mint, parsley, or dill)

Optional toppings: red pepper flakes, pomegranate seeds, toasted sesame seeds, or cheese crumbles

Instructions:

Prep the Eggplant:
Preheat oven to 425°F. Score the flesh of the eggplant in a crosshatch pattern (don’t cut through the skin). Drizzle with olive oil, sprinkle with salt and paprika/cumin, and place cut-side down on a lined baking sheet.

Roast with Chickpeas:
Toss chickpeas with olive oil, salt, and a pinch of paprika. Spread around the eggplant. Roast everything for 25–30 minutes, until eggplant is tender and golden, and chickpeas are crisp.

Make the Herbed Yogurt:
In a bowl, mix yogurt, garlic, lemon juice, and herbs. Season to taste with salt and pepper.

Assemble:
Spread a layer of yogurt on a plate, top with roasted eggplant and chickpeas, and finish with herbs, olive oil, and optional toppings.

Enjoy!

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