Vegan Roasted Eggplant with Turmeric

Give a review !

Such rich flavor, you'll never know it's vegan!

Victoire
Victoire
476

5 minutes

Prep time

30 minutes

Cook time

527 cal.

Per serving

Utensils

Oven, Parchment paper, Sheet Tray, Knife

recipe

Eggplant

Step 1

Preheat the oven to 400°F. Wash the eggplant. Then cut it in half lengthwise.

Eggplant

Step 2

Using the tip of a knife, cut a criss-cross pattern in the flesh of the eggplant. (Careful not to pierce through the skin!)

Turmeric (ground)
Olive oil

Step 3

In a small bowl, whisk together the olive oil & the turmeric.

Eggplant
Turmeric (ground)
Olive oil

Step 4

Place the eggplant halves on a parchment-lined baking sheet, skin-side down. Pour half the turmeric oil over the eggplant.

Eggplant

Step 5

Season with salt & pepper. Bake the eggplant for 15 min at 400°F.

Chickpeas (canned)
Turmeric (ground)
Olive oil

Step 6

In the meantime, rinse & drain the chickpeas. Add them to the bowl with the rest of the turmeric oil. Season with salt & pepper. Mix to combine.

Eggplant
Chickpeas (canned)

Step 7

After 15 min, remove the eggplant from the oven. Add the chickpeas to the pan. Cook for another 15 min.

Eggplant
Yogurt (plant-based, coconut)
Chickpeas (canned)
Cilantro (fresh)

Step 8

Serve the eggplant & chickpeas with dollops of coconut yogurt. Garnish with fresh cilantro (optional). Enjoy!

Nutrition facts

View nutritional information

Energy527 cal.
Fat32 g
Carbohydrates38 g
Protein14 g
Fiber12 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Vegan Roasted Eggplant with Turmeric" contains 527 Energy, 32 g of Fat, 38 g of Carbohydrates, 14 g of Protein, 12 g of Fiber.

reviews
No review yet, give yours!
Vegan Roasted Eggplant with Turmeric
Easy