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Oven-Baked Eggplant with Chickpeas and Tomatoes
Serves 3 people.
Preparation time: 5 min / Cooking time: 30 min
I love oven-baked eggplant, but sometimes I'm in the mood for something more than just eggplant. This dish was a pleasant surprise and is extremely quick.
Preheat the oven to 180°C.
Slice the eggplant. Drizzle with oil and season, flip to the other side and scatter the tomatoes and chickpeas over the baking sheet.
Add oil, salt, pepper, and paprika powder on top
Bake for 30 minutes.
I find it quite nice to serve this with, for example, mango and pomegranate seeds.
MACROS:
This is for three servings, so I provide macros for one serving, excluding the oil you use for frying and toppings
Calories: 129 - Carbohydrates: 25 g, Fat: 2 g, Protein: 6.7 g, Fiber: 3.7 g.