Baked Eggplant with roasted chickpeas
This is very similar to another dish I made with miso eggplant. Instead of a miso mix I used a tomato sauce and grated Parmesan on top. I also roasted up some chickpeas and served it all with a rocket (arugula) salad.
4 Tbsp tomato sauce
¼ c grated Parmesan
1 c chickpeas
1 tsp paprika
1tsp garlic powder
1 tsp oregano
½ tsp chili flakes
salt and pepper
1 Tbsp olive oil
Preheat oven to 190 º C.
Place chickpeas on a roasting tray. Sprinkle with all the seasonings and a drizzle of oil. Give a good shake until they are well coated. Place in the oven for 10-15 minutes until starting to crisp up. Take out from the oven and transfer to a bowl. Sprinkle over spring onions and chopped parsley.
Slice eggplant in half and using a knife, score the inside in small squares. (careful not to cut all the way through) In a pan over high heat, add oil and put the eggplant skin facing down.
Cook for a few minute until skin is brown and you noticed the slices open slightly. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).
Place the eggplant on a baking dish cut side up. Spoon over a tbsp of tomato sauce on each eggplant.
Put in the oven and broil for 4 minutes. The tomato mix should be bubbling when you take it out of the oven. Sprinkle with Parmesan.
To serve place a handful of rocket on each plate, top with eggplant halves and roasted chickpeas.