Roasted Eggplant & Chickpea Skillet

Velvety eggplant meets warm spices and chickpeas in this one-pan wonder with a Mediterranean twist. Vegetarian, gluten-free, and deeply satisfying.

Ingredients (Serves 2)

• 1 medium eggplant, cubed
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp smoked paprika
• 1/4 tsp ground coriander
• 1/2 cup canned chickpeas, drained
• 1/2 cup diced tomatoes (canned or fresh)
• 1 garlic clove, minced
• 1 tbsp chopped parsley or mint
• Optional: dollop of Greek yogurt or tahini drizzle

Instructions

1. Prep the eggplant: Sprinkle cubes with salt and let sit for 15 minutes. Rinse and pat dry.
2. Sauté: In a skillet, heat olive oil over medium. Add garlic and spices, stir until fragrant.
3. Cook: Add eggplant and chickpeas. Sauté for 5 minutes, then add tomatoes. Cover and simmer for 10–12 minutes until eggplant is tender.
4. Finish: Stir in herbs and adjust seasoning. Serve warm over rice or noodles, with a side of flatbread.