Средиземноморские боулы с баклажаном, нутом и йогуртом

Приготовление

1. Preheat the oven to 210°C / 410°F and line a tray.

2. Toss eggplant and chickpeas with olive oil, garlic, salt, and pepper.

3. Roast until eggplant is soft and chickpeas are lightly crisp.

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4. Mix yogurt with lemon juice, dill, and a pinch of salt.

5. Dice cucumber while the tray roasts.

6. Divide warm rice between bowls.

7. Top with roasted eggplant, chickpeas, cucumber, and lemon yogurt.

8. Serve warm or room temperature.