Caramelized Honey-Paprika Eggplant with Crisp Salted Lemon Chickpeas & Feta by @starinfinitefood

1h

4 servings

🍆

2

Eggplant

🫒

0.25 cup

Olive oil

🧂

1.5 tsp

Salt

🌶️

1 tbsp

Paprika

🧄

1.3 tsp

Garlic powder

🍯

0.5 tbsp

Honey

🍋

2 tbsp

Lemon juice

💧

1 tbsp

Water

🧅

Pickled onions

🫘

430 g

Chickpeas

🍋

0.5

Lemon zest

🌿

0.5 tsp

Oregano

⚫

Pepper

🌿

60 ml

Fresh dill

🧀

60 ml

Feta

🌰

60 ml

Walnuts

🥣

120 ml

Greek yogurt

🧄

1 clove

Garlic

🌿

0.5 tsp

Dried dill

  1. Preheat

    Preheat the oven to 425 and line a large sheet pan with parchment paper.

  2. Place
    • Eggplant
    • Olive oil
    • Salt

    Place the eggplant face up on the sheet pan, drizzle with oil and season with 1/2 tsp salt.

  3. Roast
    • Eggplant

    Roast for 15 minutes face up, then flip and roast for 15 minutes.

  4. Roast
    • Honey
    • Paprika
    • Eggplant

    While the eggplant roasts, mix the honey, paprika, garlic powder, lemon juice, water and remaining salt in a small bowl to form a paste.

  5. Flip
    • Eggplant

    Remove the eggplant from the oven, flip it and spread the paste on top evenly.

  6. Place
    • Eggplant

    Place the eggplant back in the oven for another 10-13 minutes, until fork tender.

  7. Place
    • Chickpeas

    Place the chickpeas on a separate sheet pan and dry roast them for 10 minutes.

  8. Toss
    • Chickpeas
    • Olive oil
    • Salt

    Remove the chickpeas and toss with olive oil, salt, lemon zest, oregano and garlic powder, then place back in the oven for 10 more minutes.

  9. Cool
    • Chickpeas

    Remove the chickpeas and allow them to cool.

  10. Cool
    • Chickpeas
    • Feta
    • Fresh dill

    Once cool, add the feta, dill and walnuts to the chickpeas and toss together.

  11. Combine
    • Greek yogurt
    • Lemon juice
    • Salt

    Combine all the yogurt sauce ingredients and mix until smooth.

  12. Plate
    • Eggplant
    • Chickpeas
    • Greek yogurt

    Plate the eggplant, top with a couple spoonfuls of the chickpea topping, then drizzle with the yogurt sauce.

  13. Add
    • Pickled onions

    Add pickled onions, if desired.

Caramelized Honey-Paprika Eggplant with Crisp Salted Lemon Chickpeas & Feta by @starinfinitefood

1h

4 servings

🍆

2

Eggplant

🫒

0.25 cup

Olive oil

🧂

1.5 tsp

Salt

🌶️

1 tbsp

Paprika

🧄

1.3 tsp

Garlic powder

🍯

0.5 tbsp

Honey

🍋

2 tbsp

Lemon juice

💧

1 tbsp

Water

🧅

Pickled onions

🫘

430 g

Chickpeas

🍋

0.5

Lemon zest

🌿

0.5 tsp

Oregano

⚫

Pepper

🌿

60 ml

Fresh dill

🧀

60 ml

Feta

🌰

60 ml

Walnuts

🥣

120 ml

Greek yogurt

🧄

1 clove

Garlic

🌿

0.5 tsp

Dried dill

Preparation Steps

  1. Step 1/13

    Preheat the oven to 425 and line a large sheet pan with parchment paper.

    🍳Sheet pan
    📜Parchment paper

  2. Step 2/13

    Place the eggplant face up on the sheet pan, drizzle with oil and season with 1/2 tsp salt.

    🍆Eggplant
    🫒Olive oil
    🧂Salt
    🍳Sheet pan

  3. Step 3/13

    Roast for 15 minutes face up, then flip and roast for 15 minutes.

    🍆Eggplant
    🍳Sheet pan

  4. Step 4/13

    While the eggplant roasts, mix the honey, paprika, garlic powder, lemon juice, water and remaining salt in a small bowl to form a paste.

    🍯Honey
    🌶️Paprika
    🧄Garlic powder
    🍋Lemon juice
    💧Water
    🧂Salt
    🥣Small bowl

  5. Step 5/13

    Remove the eggplant from the oven, flip it and spread the paste on top evenly.

    🍆Eggplant
    🥄Spoon

  6. Step 6/13

    Place the eggplant back in the oven for another 10-13 minutes, until fork tender.

    🍆Eggplant

  7. Step 7/13

    Place the chickpeas on a separate sheet pan and dry roast them for 10 minutes.

    🫘Chickpeas
    🍳Sheet pan

  8. Step 8/13

    Remove the chickpeas and toss with olive oil, salt, lemon zest, oregano and garlic powder, then place back in the oven for 10 more minutes.

    🫘Chickpeas
    🫒Olive oil
    🧂Salt
    🍋Lemon zest
    🌿Oregano
    🧄Garlic powder
    🍳Sheet pan

  9. Step 9/13

    Remove the chickpeas and allow them to cool.

    🫘Chickpeas

  10. Step 10/13

    Once cool, add the feta, dill and walnuts to the chickpeas and toss together.

    🫘Chickpeas
    🧀Feta
    🌿Fresh dill
    🌰Walnuts
    🥣Small bowl

  11. Step 11/13

    Combine all the yogurt sauce ingredients and mix until smooth.

    🥣Greek yogurt
    🍋Lemon juice
    🧂Salt
    🧄Garlic
    🫒Olive oil
    🌿Dried dill
    🥣Small bowl

  12. Step 12/13

    Plate the eggplant, top with a couple spoonfuls of the chickpea topping, then drizzle with the yogurt sauce.

    🍆Eggplant
    🫘Chickpeas
    🥣Greek yogurt
    🥄Spoon

  13. Step 13/13

    Add pickled onions, if desired.

    🧅Pickled onions

Composition

Ingredients

Types

Vegetables, Oils, Spices, Sweeteners, Fruits, Other, Legumes, Herbs, Dairy, Nuts

Ingredients

Eggplant, Olive oil, Salt, Paprika, Garlic powder, Honey, Lemon juice, Water, Pickled onions, Chickpeas, Lemon zest, Oregano, Pepper, Fresh dill, Feta, Walnuts, Greek yogurt, Garlic, Dried dill

Notes

Eggplant (large, sliced lengthwise and scored), Olive oil (for the eggplant, for the chickpeas, for the yogurt sauce), Salt (divided, for the eggplant, for the yogurt sauce), Garlic powder (for the eggplant glaze), Lemon juice (for the eggplant glaze), Pickled onions (optional), Chickpeas (canned, rinsed and drained), Pepper (to taste), Fresh dill (chopped), Feta (crumbled), Walnuts (chopped), Greek yogurt (plain, for the sauce)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Pescatarian, Egg-Free, soy-free, Vegetarian

Calories

420 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 38g, Fat: 25g, Fiber: 10g, Sugars: 13g

Nutritional Information

Minerals

Sodium: 680mg, Potassium: 650mg, Calcium: 130mg, Iron: 2.3mg, Magnesium: 60mg

Vitamins

Vitamin C: 18mg, Vitamin A: 400IU, Vitamin B6: 0.3mg, Folate: 90mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Sheet pan, Parchment paper, Small bowl, Knife, Spoon

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Dinner, Dinner Party

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Mediterranean

Geographic

to inform

Various

Aspect

Texture

Creamy, Crunchy, Tender, Caramelized

Flavors

Sweet, Savory, Tangy, Smoky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3 days (store in an airtight container,keep eggplant, chickpea topping and yogurt sauce separate if possible,reheat eggplant in the oven or air fryer to restore crisp edges), yogurt sauce : 4 days (store separately in a sealed container in the fridge)