As silly as this sounds, eggplant used to intimidate me even in classic dishes like ratatouille.
Eggplant is basically a sponge, but treated with care, you don’t have to end up with an oily and unappetizing vegetable.
To salt or not to salt. That’s always a big question when it comes to eggplant.
Call me impatient, even lazy, but I don’t bother with it. Salting supposedly removes liquid from eggplant that can be bitter.
I find that it’s an unnecessary extra step that adds time, something we are all severely lacking.
Not only do you have to wait to let the salt do its work, then you have to rinse off the salt afterward.
How To Make Roasted Eggplant Tomatoes and Chickpeas
When I made roasted eggplant tomatoes chickpeas, I used two separate sheet pans. I kept the eggplant solo, so it didn’t absorb the juices from the tomatoes.
I also made sure to do the prep quickly. After tossing cubed eggplant with olive oil, salt and pepper, I got it in the hot oven right away.
Roasted eggplant takes on a wonderfully silky, lush texture. I love any veggie that gives me comfort food vibes.
I like leaving the skin on eggplant to maintain some structure and bite.
On the other sheet pan, I roasted halved cherry tomatoes and chickpeas until the tomatoes were wrinkled at the edges and the chickpeas were crispy.
Once the veggies were out of the oven, I combined them in a big bowl and stirred in baby arugula. The juicy warm tomatoes acted like a light dressing ever so slightly adding their flavor to all the ingredients.
Adding greens to my roasted eggplant tomatoes and chickpeas gives the vegetables certain fresh