Eggplants, aka Aubergine in the UK, halved and doused in a miso-turmeric glaze, then topped with wicked spicy chickpeas and karate-chopped ninja nuts … this one’s on fire and we love to feel the burn!
This easy and simple eggplant-based dish is exploding with flavor and color with to the vibrant, fiery hue of fresh turmeric, rocket-red smoked paprika, lush green onion and neon-red Thai chilis. We love baking whole eggplants because of the soft and silky texture that develops when they are baked and the natural, boat-like presentation we get with the guts and skin still intact. After 25 minutes, this eggplant soaked up our rich+salty, boozy and slightly sweet glaze perfectly. This wicked easy dish is not only colorful and delicious, but fun to make and packed with protein, fiber, potassium and Vitamin C.
And, in case you didn’t know, eggplant is actually a fruit, not a vegetable, and is related to the tomato and potato. There are tons of different varieties, so feel free to use what’s available to you. You can use canned chickpeas here but, if you want to cook dried chickpeas, here’s a handy and simple guide to show you how. As always, if you want to dial back the heat, reduce the amount of sliced chilis listed in the recipe below or leave them out completely.
Serve this as a main dish or as a small plate, and double up on the glaze if you think you want a little extra for drizzlin’, dippin’ or putting on other things. You can never have too much sauce, if you ask us.