Changing things up with this eggplant recipe! I’ve really only had eggplant when I eat eggplant Parmesan so I got creative with this dish. Roasted whole eggplant is so delicious and the crispy chickpeas are a great addition. Plus, who doesn’t like some homemade creamy dressing to bring all the ingredients together?

Roasted Eggplant and A Creamy Yogurt Dressing
Servings: 2 servings

Ingredients:

• 1 eggplant, cut in half
• massaged kale
• pickled red onions (optional)
• crispy chickpeas
• cumin
• salt
• pepper
• 1 Tbsp olive oil
• 1/3 cup plain Greek yogurt
• 2 tsp dried dill
• 2 Tbsp lemon juice
• 1 avocado

Directions:

1. Preheat oven to 425 degrees and line 2 baking sheets with parchment paper.
2. Place eggplant on baking sheet cut lengthwise.
3. Evenly spread the spice mixture (cumin, salt, pepper) on top and roast for 40-45 minutes.
4. For the chickpeas–add salt, pepper, and cumin. Coat in olive oil and place on a lined baking sheet with parchment paper. Bake for 25 minutes or until crispy.
5. Dill yogurt sauce: Combine plain Greek yogurt, dried dill, and lemon juice together and mix until combined.
6. Add the massaged kale with avocado and place warm eggplant on top.
7. Drizzle with yogurt sauce and sprinkle crispy chickpeas on top.
8. Add pickled onions if you have them!