SERVES 4 • PREP TIME: 10 MINUTES • COOK TIME: 20 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM • VEGAN
30 MINUTES OR LESS, ONE-POT
Eggplants and chickpeas are roasted with smoky paprika and fresh parsley, and paired with a refreshing cilantro-mint sauce and crunchy pomegranate seeds. Paprika gets its bright red color from the carotenoid capsanthin, which helps increase artery-cleaning HDL levels. Once cooked, you can easily roll the eggplant into a sandwich with all the flavors, colors, and textures for a delicious creamy, crunchy, and crispy bite.
1 (15-ounce) can low-sodium chickpeas, drained and rinsed
⅓ cup chopped fresh parsley
½ teaspoon smoked paprika
½ teaspoon pure maple syrup
1 medium eggplant, thinly sliced lengthwise
½ cup pomegranate seeds
1
.
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
2
.
In a medium mixing bowl, combine the chickpeas, parsley, paprika, and maple syrup. Mix well.
3
.
Place the eggplant slices individually on the prepared baking sheet. Top with the chickpea mixture. Bake for 20 minutes until the eggplant and chickpeas are crispy and lightly browned.
4
.
Top with the sauce and pomegranate seeds. This dish is best when served immediately. It can be stored in the refrigerator for up to 3 days; reheat in the oven at 250°F for 10 to 15 minutes to maintain the crispiness of the eggplant.
SUBSTITUTION TIP:
Swap the smoked paprika for hot paprika for a subtle hint of heat. If you cannot find hot paprika, combine ¼ teaspoon of smoked paprika and ¼ teaspoon of cayenne pepper.
Per serving:
Calories: 174, Total fat: 3g, Saturated fat: <1g, Cholesterol: 1mg, Sodium: 22mg, Potassium: 575mg, Magnesium: 50mg, Carbohydrates: 32g, Sugars: 13g, Fiber: 10g, Protein: 9g, Added sugar: 1g, Vitamin K: 92mcg