YOUR SOLIN GENERATED RECIPE
Roasted Aubergine Cauliflower and Eggs
Oven-roasted aubergine and cauliflower florets tossed with smoky spices and served with protein-packed eggs for a savory, golden-brown finish.
INGREDIENTS
1 cup Aubergine
1 cup Cauliflower florets
0.13 cup Canned chickpeas
0.25 tbsp Extra virgin olive oil
0.5 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
3 large Eggs
0.5 cup Liquid egg whites
0.5 cup Nonfat Greek yogurt
0.25 oz Feta cheese
1 tbsp Fresh parsley
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Dice the aubergine into 1-inch cubes and break the cauliflower into small, bite-sized florets.
Place the aubergine, cauliflower, and rinsed chickpeas on the baking sheet and drizzle with olive oil.
Sprinkle with smoked paprika, sea salt, and black pepper, then toss until the vegetables are evenly coated.
Roast in the oven for 20 to 25 minutes, tossing halfway through, until the vegetables are tender and slightly charred.
While the vegetables roast, whisk the whole eggs and egg whites together in a small bowl.
Heat a non-stick skillet over medium heat and scramble the egg mixture until fluffy and fully cooked.
Spread the Greek yogurt onto the base of a serving plate or bowl.
Top the yogurt with the roasted vegetable mixture and the scrambled eggs.
Finish the dish by sprinkling crumbled feta cheese and chopped fresh parsley over the top.