Roasted eggplant with a Greek tzatziki
stuffed with roasted tomatoes, spiced chickpeas and gomasio
A Greek delicacy consisting of oven-roasted eggplants with thyme and olive oil, topped with roasted tomatoes and chickpeas and served with a fresh tzatziki made of yoghurt, dill, lemon and cucumber. A simple recipe with a delicious contrast of flavours!
-
Gluten-free
Preparation time:
40 min.
Difficulty level:
Easy
Allergens:
milk, sesame
Utensils:
Ingredients
Eggplant
Fresh thyme
Cooked chickpeas
Cajun seasoning
Ramallet tomato
Greek yoghurt
Cucumber
Lemon
Fresh dill
Gomasio
Not included: olive oil, salt, pepper, sugar
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2966
709
31
5
86
25
23
28
6
99
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 200 degrees.
2.
Wash the eggplants and cut them in half lengthwise. Make deep cross-shape cuts in the meat without touching the skin. Open the small cuts with your fingers and add 1 tablespoon of olive oil and some thyme branches (reserve some leaves for the tomatoes). Season to taste. Place the eggplants with their face up in the oven and bake for 20 minutes until tender.
3.
Drain and wash the chickpeas and dry them very well (this is important for their crispiness). Place them in a bowl and mix them together with 1 tablespoon of olive oil, the cajun seasoning and salt and pepper to taste. Place them in the oven with the eggplants and bake for 15 to 20 minutes until they're crispy.
4.
Wash the tomatoes and cut them into quarters. Let them soak in a few drops of olive oil and add some thyme leaves. Season to taste and add 1 pinch of sugar per tomato quarter. Bake in the oven for 10 minutes with their face up.
5.
For the tzatziki: grate the cucumber and press it between your hands to release as much water as possible. Place the cucumber in a bowl and add the yoghurt, the juice of 1/4 lemon and the chopped dill (reserve some to garnish the plate). Season to taste and mix all ingredients together.
6.