Eggplant with Crispy Chickpeas
This roasted eggplant with crispy chickpeas is a simple and flavorful vegan dish made with golden roasted eggplant rounds, crunchy chickpeas, fresh tomatoes, scallions, pesto, and chili flakes. Perfect as a light dinner, side dish, or hearty lunch bowl.
Ingredients
- 2 medium eggplants sliced into ¾ inch (2 cm) rounds
- 1 can chickpeas drained and rinsed
- 2-3 tablespoons olive oil
- Salt to taste
- ½ cup pesto
- 1-2 fresh tomatoes chopped
- 2 scallions sliced
- Chili flakes for serving
Instructions
- Preheat the oven to 425°F (220°C) and line a baking tray with parchment paper.
- Arrange the eggplant slices and chickpeas on the tray.
- Drizzle with olive oil and season with salt. Toss gently to coat evenly.
- Roast for 30–40 minutes, flipping halfway through, until the eggplant is golden and tender and the chickpeas are crispy.
- Transfer to a serving plate and top with pesto, fresh tomatoes, scallions, and chili flakes.
- Serve warm.