CARAMELIZED HONEY-PAPRIKA EGGPLANT WITH CRISP SALTED LEMON CHICKPEAS & FETA

Serves 1
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Directions

  1. 1Preheat the oven to 425.
  2. 2Preheat the oven to 425.
  3. 3Preheat the oven to 425.
  4. 4Line a large sheet pan with parchment paper.
  5. 5Line a large sheet pan with parchment paper.
  6. 6Line a large sheet pan with parchment paper.
  7. 7Place the eggplant face up on the sheet pan, drizzle the oil evenly and season with 1/2 tsp salt.
  8. 8Place the eggplant face up on the sheet pan, drizzle the oil evenly and season with 1/2 tsp salt.
  9. 9Place the eggplant face up on the sheet pan, drizzle the oil evenly and season with 1/2 tsp salt.
  10. 10Roast for 15 minutes face up, then flip and roast for 15 minutes.
  11. 11Roast for 15 minutes face up, then flip and roast for 15 minutes.
  12. 12Roast for 15 minutes face up, then flip and roast for 15 minutes.
  13. 13While the eggplant roasts, make the glaze.
  14. 14While the eggplant roasts, make the glaze.
  15. 15While the eggplant roasts, make the glaze.
  16. 16Add the honey, paprika, garlic powder, lemon juice, water and remaining salt to a small bowl and mix to form a paste.
  17. 17Add the honey, paprika, garlic powder, lemon juice, water and remaining salt to a small bowl and mix to form a paste.
  18. 18Add the honey, paprika, garlic powder, lemon juice, water and remaining salt to a small bowl and mix to form a paste.
  19. 19Remove the eggplant from the oven, flip them and spread the paste on the tops evenly (you may have a little leftover).
  20. 20Remove the eggplant from the oven, flip them and spread the paste on the tops evenly (you may have a little leftover).
  21. 21Remove the eggplant from the oven, flip them and spread the paste on the tops evenly (you may have a little leftover).
  22. 22Place them back in the oven for another 10-13 minutes, until fork tender.
  23. 23Place them back in the oven for another 10-13 minutes, until fork tender.
  24. 24Place them back in the oven for another 10-13 minutes, until fork tender.
  25. 25Place the chickpeas on a separate sheet pan and dry roast them for 10 minutes.
  26. 26Place the chickpeas on a separate sheet pan and dry roast them for 10 minutes.
  27. 27Place the chickpeas on a separate sheet pan and dry roast them for 10 minutes.
  28. 28Remove the chickpeas and add the olive oil, salt, lemon zest, oregano and garlic powder.
  29. 29Remove the chickpeas and add the olive oil, salt, lemon zest, oregano and garlic powder.
  30. 30Remove the chickpeas and add the olive oil, salt, lemon zest, oregano and garlic powder.
  31. 31Toss the chickpeas and place back in the oven for 10 more minutes.
  32. 32Toss the chickpeas and place back in the oven for 10 more minutes.
  33. 33Toss the chickpeas and place back in the oven for 10 more minutes.
  34. 34Remove them and allow them to cool.
  35. 35Remove them and allow them to cool.
  36. 36Remove them and allow them to cool.
  37. 37Once cool, add the feta, dill and walnuts to the sheet pan and toss together.
  38. 38Once cool, add the feta, dill and walnuts to the sheet pan and toss together.
  39. 39Once cool, add the feta, dill and walnuts to the sheet pan and toss together.
  40. 40Make the yogurt sauce.
  41. 41Make the yogurt sauce.
  42. 42Make the yogurt sauce.
  43. 43Combine all ingredients and mix until smooth.
  44. 44Combine all ingredients and mix until smooth.
  45. 45Combine all ingredients and mix until smooth.
  46. 46Plate the eggplant, top with a couple spoonfuls of the topping, then drizzle with sauce.
  47. 47Plate the eggplant, top with a couple spoonfuls of the topping, then drizzle with sauce.
  48. 48Plate the eggplant, top with a couple spoonfuls of the topping, then drizzle with sauce.
  49. 49Add pickled onions, if desired.
  50. 50Add pickled onions, if desired.
  51. 51Add pickled onions, if desired.

Ingredients

  • 2 large eggplants, sliced lengthwise and scored
  • 2 large eggplants, sliced lengthwise and scored
  • 2 large eggplants, sliced lengthwise and scored
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 1 tsp salt, divided
  • 1 tsp salt, divided
  • 1 tsp salt, divided
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 0.75 tsp garlic powder
  • 0.75 tsp garlic powder
  • 0.75 tsp garlic powder
  • 0.5 tbsp honey
  • 0.5 tbsp honey
  • 0.5 tbsp honey
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp water
  • 1 tbsp water
  • 1 tbsp water
  • Pickled onions, optional
  • Pickled onions, optional
  • Pickled onions, optional
  • 15 oz Can chickpeas, rinsed & drained
  • 15 oz Can chickpeas, rinsed & drained
  • 15 oz Can chickpeas, rinsed & drained
  • 0.5 tbsp oil
  • 0.5 tbsp oil
  • 0.5 tbsp oil
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 Zest of lemon
  • 0.5 Zest of lemon
  • 0.5 Zest of lemon
  • 0.5 tsp oregano
  • 0.5 tsp oregano
  • 0.5 tsp oregano
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • Pepper
  • Pepper
  • Pepper
  • 0.25 cup chopped fresh dill
  • 0.25 cup chopped fresh dill
  • 0.25 cup chopped fresh dill
  • 0.25 cup crumbled feta
  • 0.25 cup crumbled feta
  • 0.25 cup crumbled feta
  • 0.25 cup chopped walnuts
  • 0.25 cup chopped walnuts
  • 0.25 cup chopped walnuts
  • 0.5 cup plain Greek yogurt
  • 0.5 cup plain Greek yogurt
  • 0.5 cup plain Greek yogurt
  • 1 tsp lemon juice
  • 1 tsp lemon juice
  • 1 tsp lemon juice
  • 2 tsp lemon juice
  • 2 tsp lemon juice
  • 2 tsp lemon juice
  • 1 pinch Pinch salt
  • 1 pinch Pinch salt
  • 1 pinch Pinch salt
  • 1 clove minced garlic
  • 1 clove minced garlic
  • 1 clove minced garlic
  • 1.5 tsp olive oil
  • 1.5 tsp olive oil
  • 1.5 tsp olive oil
  • 0.5 tsp dried dill
  • 0.5 tsp dried dill
  • 0.5 tsp dried dill

Equipment

large sheet panparchment papersmall bowl

Tips

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