Grilled Graffiti Eggplant with Roasted Tomatoes, Chickpeas and Ginger
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 1 dry pint cherry tomatoes
  • 2 small graffiti eggplants
  • 3 tbs evoo
  • 1 small onion, sliced
  • 2 garlic cloves, minced
  • 1 c chick peas
  • ½ tsp salt
  • ½ tsp crushed red pepper
  • 2 Tbs grated ginger
  • ½ c fresh chopped flat leaf parsley
Instructions
  1. Preheat oven to 400.
  2. Place the cherry tomatoes in a bowl and drizzle with extra virgin olive oil and a pinch of salt and pepper. Line in an even layer on a sheet pan and roast for 20 minutes, just until they burst.
  3. Cut the eggplant in ¼ inch thick pieces. Brush extra virgin olive oil on both sides then sprinkle with kosher salt and black pepper. Grill for 3-4 minutes per side until tender.
  4. While the eggplant is cooking, line a saute pan with extra virgin olive oil and saute garlic and onions on medium heat for 3 minutes. Add in the tomatoes and chickpeas. Season with salt and crushed red pepper. Add in the ginger and parsley.
  5. Cook on medium heat stirring frequently until the flavors begin to marry. This should take about 10 minutes then it is ready to be topped on the grilled eggplant. Serve as a side dish or main vegetarian dish and enjoy!
Recipe by Keys to the Cucina at https://keystothecucina.com/2015/04/30/grilled-graffiti-eggplant-with-roasted-tomatoes-chickpeas-and-ginger/