Mediterranean Eggplant Chickpea Yogurt Bowls
Roasted eggplant and chickpeas over rice with lemon yogurt, cucumber, dill, garlic, and olive oil.
Instructions
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Preheat the oven to 210°C / 410°F and line a tray.
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Toss eggplant and chickpeas with olive oil, garlic, salt, and pepper.
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Roast until eggplant is soft and chickpeas are lightly crisp.
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Mix yogurt with lemon juice, dill, and a pinch of salt.
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Dice cucumber while the tray roasts.
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Divide warm rice between bowls.
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Top with roasted eggplant, chickpeas, cucumber, and lemon yogurt.
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Serve warm or room temperature.
Tips
Roast eggplant in a single layer so it browns instead of steaming.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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