Roasted Eggplant, Chickpea + Herb Yoghurt » The Food Show
Chickpea Smash: Herb Yoghurt: Preheat the oven to 200C. On a baking tray, place the eggplant chunks and drizzle over the oil and sea salt. Toss to combine.
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Ingredients
- 2 eggplants, roughly cut into chunks
- 2 tbsp Oil
- Sea Salt
- 1x 400g can of chickpeas, drained + rinsed
- 1 tbsp tahini
- 1 tsp ground cumin
- 1 tsp apple cider vinegar
- Pinch of Sea salt
- Black Pepper
- 1/3 cup coconut yoghurt
- Handful fresh herbs
- 1 tsp pomegranate molasses
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