Roasted Eggplant Tomatoes and Chickpeas
Using two sheet pans for this simple roasted eggplant tomatoes and chickpeas ensures that the eggplant is perfectly browned and the chickpeas are crispy.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Side Dishes
Cuisine: Italian
Servings: 4
- 1-1/2 pounds eggplant 2 medium eggplants or 3 small eggplants, trimmed, cut into 1/2-inch dice
- 1 pint cherry tomatoes halved
- 1 15- ounce can chickpeas drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups baby arugula
- 1 tablespoon minced chives
Preheat the oven to 400 degrees F.
Place the eggplant on a sheet pan. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread into a single layer.
On another sheet pan, toss the tomatoes and chickpeas with the remaining olive oil, salt and pepper. Arrange into a single layer with the tomatoes cut-side up.
Roast for 25-30 minutes until the eggplant has browned, the tomatoes are wrinkled at the edges and the chickpeas are crispy.
In a large bowl, combine the eggplant, tomatoes and chickpeas with the arugula and chives.
Calories: 223kcal | Carbohydrates: 30g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 896mg | Potassium: 843mg | Fiber: 11g | Sugar: 9g | Vitamin A: 905IU | Vitamin C: 33mg | Calcium: 84mg | Iron: 3mg