Eggplant, Chickpea & Pomegranate Traybake
Eggplant, Chickpea & Pomegranate Traybake
Eggplants are rich in flavonoids called anthocyanins. These health-promoting phytonutrients are responsible for giving eggplants their bright purple colour and high antioxidant levels. Including anthocyanin-rich foods in the diet will offer protection against cardiovascular disease and help improve immune function.
Servings
4
Prep time
Cook time
Recipe
GF, V
Ingredients
- 2 large eggplants, cut lengthways into quarters
- 1 tbsp olive oil
- 1 tbsp maple syrup or raw honey
- Sea salt & pepper, to taste
- Pinch chilli flakes
- 1 tin chickpeas, drained & rinsed
- Juice & zest 1 lemon
- 1 small pomegranate
- Handful fresh herbs (mint, coriander or parsley)
- Greek yoghurt, to serve
- Flat bread, to serve (optional)
Method
- Preheat oven to 200°C.
- Place the eggplant quarters into a baking tray and drizzle with olive oil and a little maple syrup or honey. Season with sea salt, pepper and chilli flakes.
- Roast for 30 mins, then toss through chickpeas and roast for another 10 mins.
- Drizzle with lemon juice and zest and top with pomegranate seeds.
- Serve with fresh herbs, Greek yoghurt and warm flatbread.
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