Roasted Eggplant with Spiced Chickpeas and Bulgur

Soft roasted eggplant halves on bulgur, topped with cumin chickpeas, tahini yogurt, mint and pomegranate.

Ingredients

For 4 servings.

• 2 eggplants, halved lengthwise
• 1 can chickpeas, drained
• 1/4 cup olive oil
• 2 tsp ground cumin
• 1 tsp paprika
• 1 1/4 tsp salt
• 1 cup coarse bulgur
• 2 cups water
• 1 cup greek yogurt
• 2 tbsp tahini
• 1 lemon
• 1/4 cup fresh mint leaves
• 1/2 cup pomegranate seeds (optional topping)

Method

1. Heat the oven to 425°F. Score the eggplant flesh, brush with half the oil and roast cut side down for 30 minutes, until very soft.
2. Toss the chickpeas with the rest of the oil, the cumin, paprika and a pinch of salt and roast alongside for the last 15 minutes.
3. Simmer the bulgur in the water with 1/2 tsp salt for 12 minutes, covered, then rest off the heat.
4. Whisk the yogurt with the tahini, lemon juice and the rest of the salt.
5. Serve the eggplant on the bulgur, topped with chickpeas, tahini yogurt, mint and pomegranate.

Diets and allergens

Nutrition per serving

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