Cooked - Caramelized Honey-paprika Eggplant With Crisp Salted Lemon Chickpeas & Feta

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Caramelized Honey-paprika Eggplant With Crisp Salted Lemon Chickpeas & Feta

1.0

2 large eggplants, sliced lengthwise and scored

3 tbsp olive oil

1 tsp salt, divided

1 tbsp paprika

¾ tsp garlic powder

½ tbsp honey

1 tbsp lemon juice

1 tbsp water

Pickled onions, optional

15 oz can chickpeas, rinsed & drained

½ tbsp oil

½ tsp salt

Zest of ½ lemon

½ tsp oregano

½ tsp garlic powder

Pepper

¼ cup chopped fresh dill

¼ cup crumbled feta

¼ cup chopped walnuts

½ cup plain Greek yogurt

1-2 tsp lemon juice

Pinch salt

1 clove minced garlic

1 ½ tsp olive oil

½ tsp dried dill

Preheat the oven to 425. Line a large sheet pan with parchment paper.
Place the eggplant face up on the sheet pan, drizzle the oil evenly and season with ½ tsp salt. Roast for 15 minutes face up, then flip and roast for 15 minutes.
While the eggplant roasts, make the glaze. Add the honey, paprika, garlic powder, lemon juice, water and remaining salt to a small bowl and mix to form a paste. Remove the eggplant from the oven, flip them and spread the paste on the tops evenly. Place them back in the oven for another 10-13 minutes, until fork tender.
Place the chickpeas on a separate sheet pan and dry roast them for 10 minutes, then remove them and add the olive oil, salt, lemon zest, oregano and garlic powder. Toss and place back in the oven for 10 more minutes. Remove them and allow them to cool. Once cool, add the feta, dill and walnuts to the sheet pan and toss together.
Make the yogurt sauce. Combine all ingredients and mix until smooth.
Plate the eggplant, top with a couple spoonfuls of the topping, then drizzle with sauce. Add pickled onions, if desired.

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🥬Vegetable Dish

CuisineMediterranean

Occasions🍽️Casual Dining📆Everyday

Season☀️Summer

DifficultyEasy ⏰ 40m

Created 10 weeks ago

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