Turmeric Roasted Eggplant

recipe

• Step 1
  Preheat the oven to 200°C. Wash & slice the eggplants in half lengthwise. Using the tip of a sharp knife, score the flesh without piercing the skin.
• Step 2
  Prepare the spiced oil. In a bowl, combine : the turmeric, ground cumin & 2 tablespoons of olive oil per person. Season with salt & pepper.
• Step 3
  On a baking tray lined with parchment paper, add the eggplants. Drizzle over with half of the oil mix. Roast for 20 min at 200°C.
• Step 4
  Meanwhile, rinse & drain the chickpeas. Add them to a bowl & pour the remaining oil mix on top. Stir to coat evenly.
• Step 5
  After 15 minutes of cooking, remove the baking tray from the oven. Add the chickpeas & roast for another 15 min at 200°C.
• Step 6
  Meanwhile, prepare the plant-based yogurt sauce. In a bowl, combine : the plant-based yaourt & a teaspoon of olive oil per person. Season with salt & pepper.
• Step 7
  Once the eggplants are cooked through, remove them from the oven & serve in a plate with the plant-based yogurt sauce & the crispy chickpeas. Re-season to taste & enjoy !