Saturday, July 2, 2011
Roasted Eggplant and Tomatoes with Chickpeas
A nice way to prepare eggplant is to roast it - it can give the flesh a nice creamy texture. Tonight, I tossed a whole cubed eggplant (unpeeled, but peel if you wish) with two handfuls of quartered grape tomatoes with three tablespoons of olive oil. After I spread the mixture on a baking sheet, I sprinkled it with 3/4 of a tablespoon of za'atar, and then a few pinches of freshly ground pepper and kosher salt. I let it roast in a 450 degree oven for about thirty five minutes.
When there was about ten minutes to go, I minced half a bulb of garlic and sauteed it in more olive oil, and stirred in some leftover chickpeas and roughly chopped baby spinach. I then tossed in the roasted eggplant and tomatoes. After turning off the heat, I stirred in a generous handful of chopped fresh parsley.
I did add a touch of mozzarella daiya to my first serving, but I also had a second scoopful without the daiya that was also delicious. And if you prefer real cheese, a smoked mozzarella might be quite nice with this.