Spiced Roasted Eggplant With Chickpeas And Peppers Recipe

About this recipe

A hearty and flavorful vegan dinner featuring cumin-roasted eggplant, sweet peppers, and chickpeas, served with a refreshing tomato-mint yogurt alternative.

Ingredients

• 100 g Mint Leaves
• 500 g Brinjal - Bharta (Bhartachi Vangi)
• 125 g Yellow Bell Pepper
• 250 g Freshcon Cooked Kabuli Chana (Chick Peas)
• 1 ltr Bertolli Extra Virgin Olive Oil
• 400 g Pastazara Finely Chopped Tomatoes
• 150 g Spring Onion (Kandychi Path)
• 100 g Jk Jeera Powder / Cumin Powder
• 100 g X 3 Mtr Coriander Powder Combo
• 80 g Urban Platter Cayenne Pepper Powder
• 80 g Keya Foods Grinder Rock Salt Black Pepper

Instructions

1. 1. Preheat your oven to 450°F (230°C).
2. 2. In a large bowl, combine 4 cups of diced eggplant, 1 sliced spring onion, and 1 diced yellow bell pepper.
3. 3. Add 1 can of cooked chickpeas, 2 tablespoons olive oil, 3/4 teaspoon ground cumin, 3/4 teaspoon ground coriander, and 1/4 teaspoon cayenne pepper. Toss everything together to coat evenly and season with salt and pepper to taste.
4. 4. Spread the vegetable mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 20 minutes, turning the vegetables with a spatula 2 or 3 times.
5. 5. Increase the oven temperature to 500°F (260°C) and roast for an additional 10 minutes, or until the vegetables are tender and slightly caramelized.
6. 6. While the vegetables are roasting, prepare the sauce alternative. In a small bowl, combine 2 diced tomatoes and 1/4 cup chopped fresh mint. Stir well to mix.
7. 7. Once the vegetables are done roasting, remove them from the oven and let them cool slightly.
8. 8. Serve the roasted vegetables warm, drizzled with the tomato-mint mixture. Enjoy your vegan dinner!