CARAMELIZED HONEY-PAPRIKA EGGPLANT WITH CRISP SALTED LEMON CHICKPEAS & FETA
Serves 1
Directions
- 1Preheat the oven to 425.
- 2Line a large sheet pan with parchment paper.
- 3Place the eggplant face up on the sheet pan, drizzle the oil evenly and season with 1/2 tsp salt.
- 4Roast for 15 minutes face up, then flip and roast for 15 minutes.
- 5While the eggplant roasts, make the glaze.
- 6Add the honey, paprika, garlic powder, lemon juice, water and remaining salt to a small bowl and mix to form a paste.
- 7Remove the eggplant from the oven, flip them and spread the paste on the tops evenly (you may have a little leftover).
- 8Place them back in the oven for another 10-13 minutes, until fork tender.
- 9Place the chickpeas on a separate sheet pan and dry roast them for 10 minutes.
- 10Remove the chickpeas and add the olive oil, salt, lemon zest, oregano and garlic powder.
- 11Toss the chickpeas and place back in the oven for 10 more minutes.
- 12Remove them and allow them to cool.
- 13Once cool, add the feta, dill and walnuts to the sheet pan and toss together.
- 14Make the yogurt sauce.
- 15Combine all ingredients and mix until smooth.
- 16Plate the eggplant, top with a couple spoonfuls of the topping, then drizzle with sauce.
- 17Add pickled onions, if desired.
Ingredients
- 2 large eggplants, sliced lengthwise and scored
- 3 tbsp olive oil
- 1 tsp salt, divided
- 1 tbsp paprika
- 0.75 tsp garlic powder
- 0.5 tbsp honey
- 1 tbsp lemon juice
- 1 tbsp water
- Pickled onions, optional
- 15 oz Can chickpeas, rinsed & drained
- 0.5 tbsp oil
- 0.5 tsp salt
- 0.5 Zest of lemon
- 0.5 tsp oregano
- 0.5 tsp garlic powder
- Pepper
- 0.25 cup chopped fresh dill
- 0.25 cup crumbled feta
- 0.25 cup chopped walnuts
- 0.5 cup plain Greek yogurt
- 1 tsp lemon juice
- 2 tsp lemon juice
- 1 pinch Pinch salt
- 1 clove minced garlic
- 1.5 tsp olive oil
- 0.5 tsp dried dill
Equipment
large sheet panparchment papersmall bowl
Tips
- Build boldly. Finish bright.
- Save for later.
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