Roasted Eggplant with Crispy Chickpeas and Arugula
Ingredients
The eggplant
-
1
small
eggplant, halved lengthwise
-
1
tablespoon
extra virgin olive oil
-
¼
teaspoon
kosher salt
-
⅛
teaspoon
ground pepper
The chickpea topping
-
½
cup
canned or cooked chickpeas
-
1
tablespoon
extra virgin olive oil
-
1
teaspoon
extra virgin olive oil
-
pinch
kosher salt
-
pinch
ground black pepper
-
2
cups
arugula
-
3
tablespoons
Stella Blue Cheese Crumbles
-
1
teaspoon
red wine vinegar
-
2
tablespoons
chopped fresh herbs (parsley, mint, basil, or a mix)
Instructions
- Preheat the oven to 425°F and prepare a baking sheet.
- Brush the cut sides of the eggplant with olive oil and season with salt and pepper.
- Roast the eggplant for 25 to 35 minutes, flipping halfway through, until fork-tender.
- While the eggplant cooks, heat oil in a skillet and sauté the chickpeas until browned.
- In a bowl, combine arugula, sautéed chickpeas, blue cheese, red wine vinegar, and herbs; toss to mix.
- Serve the roasted eggplant topped with the chickpea arugula mixture and additional blue cheese.
Nutrition Facts (estimated)
Servings
1 to 2
Calories
408
Total fat
24g
Total carbohydrates
41g
Total protein
14g
Sodium
20mg
Cholesterol
16mg
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