Roasted Eggplant And Chickpea Soup Recipes

Steps:

• Preheat oven to 400 degrees. In a large bowl, toss together eggplant, onion, garlic, and 4 teaspoons olive oil; season with salt and pepper. Arrange in a single layer in a roasting pan or rimmed baking sheet, leaving a wide strip of empty space at one end. In bowl, toss chickpeas with remaining 2 teaspoons olive oil. Transfer to empty space on sheet. Roast until eggplant is golden and cooked through and chickpeas are slightly crunchy, about 35 minutes.
• Set chickpeas aside. Peel garlic and add to a medium pot, along with eggplant, onion, and broth. Bring mixture to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some eggplant until soup is thick and chunky. Stir in chickpeas and season to taste with salt and pepper. To serve, top with fresh oregano and plain yogurt, if desired.

Steps:

• Place a flameproof casserole or other large, wide pan over medium heat, and heat oil. Add onion, and sauté until slightly softened, about 2 minutes. Stir in garlic, coriander, cumin, paprika and salt.
• Add eggplant and stir until well-coated with oil and spices and beginning to soften, about 3 minutes. Add wine, and bring mixture to a simmer. Add tomatoes and chickpeas and stir well. Bring mixture to a boil, then cover and reduce heat to as low as possible. Simmer, stirring occasionally, for 40 minutes.
• Allow stew to cool a bit, then serve warm, rather than piping hot. If desired, serve as a side dish with herbed and butterflied leg of lamb.

Steps:

• Preheat oven to 400 degrees F.
• Coat a baking sheet with nonstick cooking spray.
• Place eggplant, garlic cloves, chickpeas, tomatoes and onion into a large bowl. Coat with olive oil, cumin, nutmeg and salt. Mix thoroughly so that the vegetables are covered.
• Spread the coated vegetables onto the baking sheet and place in oven. Roast for thirty minutes, mixing every 10 minutes to prevent sticking and burning.
• Remove vegetables and place in pot, preferably a heavy, cast iron pot.
• Add vegetable stock, tahini, and lemon juice. Simmer on low-medium for 20 minutes. Stir occassionaly.
• If using an immersion hand blender, add 1/4 cup of milk and blend. Add milk 1 tbsp at a time, until the soup reaches the desired consistency. If using a regular blender, place the vegetables in the blender, doing it in batches if necessary. Add 1/4 cup of milk, slowly adding milk 1 tbsp at a time until desired consistency is reached. Remember to cover the hole on the blender with a towel and not the cap in order to let steam escape and prevent the soup from exploding.
• Serve hot with freshly grated aged white cheddar cheese or goat cheese and fresh french bread.

Steps:

• Slice the eggplant into 1/4-inch rounds. Slice the rounds into quarters, so that you have wedge-shaped eggplant pieces. Lay the slices on a sheet pan covered in paper towels. Sprinkle the eggplant with salt and let sit while you are preparing the chickpeas.
• Heat some oil, coming about halfway up the side of a large cast-iron skillet over medium-high heat, until the oil is 350 degrees F. Line a baking sheet with a cooling rack and paper towels.
• Mix the garam masala, cumin, granulated garlic and 1/2 teaspoon salt in a small bowl. Sprinkle 1 teaspoon of the mixture over the chickpeas and toss until coated. Carefully lower the chickpeas into the oil using a slotted spoon. Fry, stirring frequently, until they are deep brown and crispy, 5 to 6 minutes. Remove the chickpeas to the paper towel-lined baking sheet. Sprinkle with another tablespoon of the spice mixture and some salt.
• Transfer the eggplant slices to a dry paper towel and dab until very dry. Sprinkle the eggplant on both sides with the remaining spice mixture. Add the eggplant to the oil in batches, only adding a few at a time. Fry the eggplant, flipping and turning frequently until they are a deep golden brown and crispy on the edges, 5 to 6 minutes.
• Serve the eggplant chips and crispy chickpeas warm or at room temperature.

Steps:

• Preheat oven to 400 degrees. Whisk vinegar, lemon juice, 1 tablespoon oil, and 1 teaspoon each thyme and oregano in a small bowl; set vinaigrette aside.
• Lightly coat a large rimmed baking sheet with cooking spray. Toss eggplant, zucchini, onion, and remaining 2 teaspoons each thyme and oregano in a large bowl. Spread in a single layer on prepared baking sheet. Drizzle with remaining 2 tablespoons oil. Roast, tossing occasionally, until golden, 30 to 35 minutes. Let cool slightly.
• Transfer vegetable mixture to a large bowl. Add chickpeas, tomatoes, and salt; season with pepper. Drizzle with vinaigrette; toss to coat. Arrange mozzarella in center of lavash pieces or wraps. Top each with 1 1/4 cups vegetable salad. Roll up, and cut in half.

Steps:

• Heat oven to 450 degrees and lightly oil two baking sheets (or use nonstick). Combine the 1/4 cup olive oil and the peanut oil. Brush eggplant slices on both sides with the mixture, then place on pans. Roast, flipping once, until golden brown on both sides, about 15 minutes total. Set aside.
• In a large skillet, heat the 2 tablespoons olive oil over medium heat. Add onion and garlic, and cook, stirring, until soft and translucent, about 10 minutes. Add tomatoes, spices and molasses, and bring to a simmer. Add sugar, salt and pepper to taste. (The amount of sugar will depend on the tomatoes' sweetness; there should be a hint of sweetness in the mixture.) Simmer until slightly thickened, about 15 minutes. Add chickpeas and cook until thick, 5 to 10 minutes more. Stir in half the pine nuts and set aside.
• To serve, place a slice of eggplant on a platter and spoon tomato-chickpea mixture onto the wide end of the slice. Fold the narrower end of the slice over to cover the filling and place a mint leaf on top. Repeat with remaining slices and garnish with remaining pine nuts. Serve cold or at room temperature, topping each piece with a dollop of yogurt, if using.