Roasted Eggplant and Chickpea Skillet with Tomato Sauce

Name: Roasted Eggplant and Chickpea Skillet with Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 2
Ingredients: 1 piece Eggplant; 3 tbsp Avocado oil; 1 pinch Sea salt; 0.5 piece Onion; 1 can Chickpeas; 0.5 can Tomato sauce; 2 tbsp Pumpkin seeds; 2 tbsp Cashew cream; 0.25 cup Microgreens

15 mins prepServes 2

This flexible recipe is perfect for when you're in a meal rut, utilizing vegetables from your fridge. It features roasted eggplant and sautéed chickpeas in a simple tomato sauce, finished with cashew cream, pumpkin seeds, and microgreens.

2 servings

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First, roast the eggplant in a generous amount of avocado oil and sea salt until tender. While the eggplant is roasting, sauté the onion in more avocado oil until softened. Once the onion is cooked, add in the chickpeas and the roasted eggplant to the pan. Cook together for a few minutes. Then, stir in half a can of tomato sauce and cook until heated through. Finish the dish by topping with pumpkin seeds for crunch, cashew cream for rich flavor, and microgreens for garnish.

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Roasted Eggplant and Chickpea Skillet with Tomato Sauce

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