Indulge in the delicious and satisfying flavours of our Grilled Eggplant recipe with spicy chickpeas! This recipe combines the tender, smoky goodness of grilled eggplant with the bold and spicy flavours of chickpeas, creating a meal that is simply delicious.
Our grilled eggplant recipe results in tender and smoky eggplant, providing a delicious flavour to the dish. We then top the eggplant with a savoury blend of spicy chickpeas, which are cooked with a variety of spices such as cumin and coriander, along with chilli powder, chilli flakes, and diced tomatoes. The result is a flavour-packed combination that is both filling and satisfying.
This dish is not only appetising but it is also packed with nutrients. Eggplant is high in fibre, meanwhile, chickpeas are a good source of plant-based protein and fibre, which can help keep you feeling full and satisfied throughout the day.
Grilled eggplant with spicy chickpeas: healthy, vegan, flavourful, filling
Whether you’re looking for a healthy and hearty lunch or a flavourful dinner option, our Grilled Eggplant with Spicy Chickpeas is a perfect choice. Try it today and experience the bold and delicious flavours for yourself!
Tried our grilled eggplant recipe at home? Make sure to share your creation with us via our social media #dairyfreedownunder & @dairyfreedownunder_
Serving: 2
Ingredients:
- Olive Oil, drizzled
- 1 Eggplant, sliced into 1cm thick steaks
- Sea Salt, sprinkled
- 8 Cherry Tomatoes, halved
- 1x 400g can Chickpeas, rinsed
- ½ tsp Cumin
- ¼ tsp Coriander
- ¼ tsp Chilli Powder
- Pinch Chilli Flakes, optional
- ¼ cup DFDU Sour Cream Style
- 2 tbsp Pecans, roughly chopped
- Fresh Parsley
Video
Method:
- Sweat eggplants by coating in salt (both sides), and leave on a wire rack for at least 20 minutes. Pat dry thoroughly.
- Heat oil in a large frying/grill pan and fry the eggplant on medium heat until tender, approximately 3 minutes on each side.
- Heat oil in a small frying pan. Add cherry tomatoes, chickpeas, cumin, coriander, chilli powder, and chilli flakes. Cook until tomatoes have softened.
- Top eggplant with tomato/chickpea mixture, sour cream, pecans and fresh parsley.
Grilled Eggplant with Spicy Chickpeas
Indulge in the delicious and satisfying flavours of our Grilled Eggplant recipe with spicy chickpeas! This recipe combines the tender, smoky goodness of grilled eggplant with the bold and spicy flavours of chickpeas, creating a meal that is simply delicious. Our grilled eggplant recipe results in tender and smoky eggplant, providing a delicious flavour to the dish. We then top the eggplant with a savoury blend of spicy chickpeas, which are cooked with a variety of spices such as cumin and coriander, along with chilli powder, chilli flakes, and diced tomatoes. The result is a flavour-packed combination that is both filling and satisfying. This dish is not only appetising but it is also packed with nutrients. Eggplant is high in fibre, meanwhile, chickpeas are a good source of plant-based protein and fibre, which can help keep you feeling full and satisfied throughout the day.
Type: Lunch & Dinner
Cuisine: Vegetarian
Keywords: Vegetarian Dinner Recipe
Recipe Yield: Serves 2
Recipe Video Name: DAIRY-FREE RECIPE: GRILLED EGGPLANT WITH SPICY CHICKPEAS
Recipe Video Description: This recipe is one you will want to try! Grilled Eggplant with Spicy Chickpeas, a delicious vegan-friendly and dairy-free dish. The eggplant slices are grilled until tender, then topped with a blend of chickpeas cooked with aromatic spices and diced tomatoes. The combination of ingredients makes this recipe full of flavour and spice. Grilled eggplant with spicy chickpeas: healthy, vegan, flavourful, filling. Whether you're looking for a healthy and hearty lunch or a flavourful dinner option, our Grilled Eggplant with Spicy Chickpeas is a perfect choice. Try it today and experience the bold and delicious flavors for yourself!
Recipe Ingredients:
- Olive Oil, drizzled
- 1 Eggplant, sliced into 1cm thick steaks
- Sea Salt, sprinkled
- 8 Cherry Tomatoes, halved
- 1x 400g can Chickpeas, rinsed
- ½ tsp Cumin
- ¼ tsp Coriander
- ¼ tsp Chilli Powder
- Pinch Chilli Flakes, optional
- ¼ cup DFDU Sour Cream Style
- 2 tbsp Pecans, roughly chopped
- Fresh Parsley
Recipe Instructions: Sweat eggplants by coating in salt (both sides), and leave on a wire rack for at least 20 minutes. Pat dry thoroughly. Heat oil in a large frying/grill pan and fry the eggplant on medium heat until tender, approximately 3 minutes on each side. Heat oil in a small frying pan. Add cherry tomatoes, chickpeas, cumin, coriander, chilli powder, and chilli flakes. Cook until tomatoes have softened. Top eggplant with tomato/chickpea mixture, sour cream, pecans and fresh parsley.
