This recipe is inspired by a recipe in the vegetable cookbook Plenty More by Yotam Ottolenghi called Eggplants with Crushed Chickpeas and Herb Yogurt. In my version I dialed down the salt and kept the eggplants as intact as possible to show off their beautiful shape. While the original recipe calls for the chickpea mixture to be mashed into a thick, spreadable paste, I mashed them just enough so they wouldn’t roll off the eggplant.
I’m going to be totally transparent with you and share that this is the first time I’ve successfully cooked eggplant. I’ve always found eggplant good when others prepare it, but kind of fickle when I’m left to it. I always figured it was a bit like tofu…really enjoyable if you know what you’re doing, but falling short for those less experienced. Coming across beautiful small eggplants at the market (Costco!) motivated me to level up my eggplant game.
Eggplant with Lemon Chickpeas and Herb YogurtPrint recipe
- 4 Servings
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 373
When preparing the lemon, peel the yellow and white layers of the skin. Then use a small knife to remove the lemon’s pulp from between the pith, tossing out any seeds as you find them. You will only need the lemon’s pulp for this recipe.