YOUR SOLIN GENERATED RECIPE
Crispy Herb-Roasted Eggplant Steaks with Garlic
Savor the delightful flavors of tender, crispy roasted eggplant steaks infused with aromatic garlic and fresh herbs. Served with a creamy herb Greek yogurt dip, crunchy roasted chickpeas, and a sprinkle of tangy feta, this dish is a balanced medley of textures and tastes that will make any meal feel special.
INGREDIENTS
1 medium Eggplant (300g)
1 tbsp Olive Oil (14g)
3 cloves Garlic (9g)
1 tsp Fresh Rosemary
1 tsp Fresh Thyme
150g Nonfat Greek Yogurt
½ cup Chickpeas, drained (134g)
2 oz Feta Cheese (56g)
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Slice the eggplant into 1-inch thick steaks. Lay them on the baking sheet and brush both sides with olive oil.
Finely mince the garlic and mix with chopped fresh rosemary and thyme. Sprinkle the herb-garlic mixture evenly over the eggplant steaks, then season with a pinch of salt and pepper.
Place the baking sheet in the oven and roast the eggplant steaks for about 25-30 minutes until they are golden and crispy on the edges, flipping halfway through.
While the eggplant roasts, drain and pat dry the chickpeas. Toss them with a little olive oil, salt, and pepper, then spread them out on a separate small baking sheet. Roast for 15-20 minutes until lightly crispy.
In a small bowl, combine the nonfat Greek yogurt with a tiny dash of salt, pepper, and optionally a squeeze of lemon juice. Add a small amount of minced garlic if desired to enhance flavor.
Once the eggplant is done, plate the steaks and top them with a sprinkle of crumbled feta cheese. Serve with a side of roasted chickpeas and a dollop of the herbed Greek yogurt dip.
Enjoy this versatile dish for breakfast, lunch, or dinner as a nutrient-rich meal bursting with herbs and garlic flavor.