Tuesday, July 01, 2014

Eggplant and Chickpea Skillet

The Piggy loves eggplant and chick peas and has been harassing me to do something with the eggplant she's been seeing in the fridge. I wanted part of it to crust with potato and parmesan but didn't want to make the whole thing that way so I also made this for her. Hope you enjoy!

1/2 globe eggplant, peeled and diced
1 can chickpeas
1/2 red onion, diced
1 tablespoon vegetable oil
1 tablespoon za'atar
1 teaspoon salt
juice of 1/2 lemon
1 8-ounce can tomato sauce

In a skillet, heat oil over medium. Add onions and eggplant with salt and fry lightly. When the eggplant has slightly crisp exterior, add chickpeas, za'atar and lemon juice then cook down 1-2 minutes. Add tomato sauce and simmer until the sauce is slightly paste-like. Serves 4 as a side or 1 as a meal.

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