Baked Eggplants with Spicy Braised Chickpeas and Yogurt Recipe — Ooni Canada
If you’re craving a meal that’s both filling and vegetarian, we think this baked eggplant (aka aubergine) smothered in spicy chickpeas with yogurt is where it’s at.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ca.ooni.com.
Ingredients
- 2 aubergines (medium to large)
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 medium onion, finely sliced
- ½ can chickpeas (about 240 grams)
- 1 can chopped tomatoes (400 grams)
- 1 tablespoon ‘nduja (plus more for an extra kick)
- 1 teaspoon cumin
- Fine sea salt, to taste
- 9 ounces (250 grams) Greek yogurt
- 1 lemon, halved
- Handful of fresh mint leaves, chopped
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