Roasted Eggplant & Chickpeas
Roasted eggplant, chickpeas and burst tomatoes with some crumbled feta and fresh chopped basil on top.
This Roasted Eggplant & Chickpeas with Burst Cherry tomatoes is a nourishing and delicious one pan meal! It’s veggie packed and super simple to make in less than 30 minutes.
INGREDIENTS
– 1 large eggplant cut into 1-2 inch pieces.
-3 tablespoons extra virgin olive oil.
– 1 pint cherry tomatoes.
– 1 15.5 ounce can of chickpeas, drained and rinsed.
– 10 cloves garlic.
– 1 tablespoon dried oregano.
– 3/4 cup crumbled feta.
– handful fresh basil roughly chopped.
– salt and pepper.
Instructions
Preheat oven or air fry oven to 425 F. Add the eggplant, cherry tomatoes, chickpeas and garlic onto a sheet pan. Season with salt, pepper, dried oregano and olive oil. Toss to coat and spread the seasoned veggies evenly on the sheet pan. Place in oven and bake for 24 minutes turning halfway through. Remove from oven and top with crumbled feta and fresh basil. Makes approx. 6 servings.
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