Meatless Monday Chili-Lime Eggplant and Chick Peas
Serving Suggestion using the Eggplant as a Boat/Vessel Here is yet another flavor combination that is a show stopper. Every so often I have to stop and review a recipe with some interesting bones. I love all the...
Here is yet another flavor combination that is a show stopper. Every so often I have to stop and review a recipe with some interesting bones. I love all the individual components of this recipe, and wondered with great curiosity how they would play together. Roasted eggplant is s favorite ingredient and I have been offered many of these of late so the timing was good to try this dish. My cupboard always holds cans of beans in this healthier life-style. The chili and lime combination had me thinking Thai and that is always a fun cuisine to follow.
Chili-Lime Roasted Eggplant and Chick Peas
– Original recipe from Publix Wine Magazine – GRAPE
- 1 large unpeeled eggplant, cut into 1 – 1 ½ inch cubes ( I opted to leave this peel on as the 2 small eggplants were gifted from a neighbors garden. But, if I found the skins to be tough, I would peel the eggplant)
- 14.5 ounce can Chick Peas or Garbanzo beans, rinsed and drained
- 4 cloves garlic, minced ( I used 6 cloves, as we love our garlic!)
- 2 tablespoons olive oil
- 1 teaspoons chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper, freshly ground
- 1/8 teaspoon cayenne pepper
- 2 tablespoons fresh lime juice
- 2 ounces feta cheese, crumbled
- ¼ cup cilantro leaves, chopped
- Naan or flatbread and lime wedges for serving.
- Preheat oven to 450 degrees.
- Combine eggplant, garbanzo beans and garlic in a 15 x 10 x 1 sheet pan.
- Drizzle with olive oil, toss to coat.
- Sprinkle with the dried spices, toss to coat.
- Roast for about 10 – 15 minutes or until the eggplant is tender when pierced with a fork.
- Remove from the oven and sprinkle with lime juice, cheese and cilantro.
- Serve with Naan bread and lime wedges,
- This is good warm or at room temperature.
This was a great side salad with some unique flavors. Do not overcook the eggplant as this can turn to mush.
Someone suggested a flatbread cracker over the Naan bread to add some crunch to this salad.
P.S. The wine pairing offered was a Zinfandel, Layer Cake Primitivo.