Crispy Eggplant And Chickpeas Recipes
CRISPY CHICKPEAS
Serve an appetizer that's crunchy, well-flavored and nutritious with these Crispy Chickpeas! It couldn't be easier, simply towel-dry GOYA® Chick Peas, mix with olive oil, smoked paprika and GOYA® Adobo All-Purpose Seasoning with Pepper, and roast until chickpeas turn dry and crisp. These little addictive chickpeas crunch like a potato chip, but boast more flavor and nutrition!
Provided by Food Network
Categories appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425 degrees F. In medium bowl, stir together chickpeas, olive oil, smoked paprika and 1/2 tsp. Adobo; transfer to foil-lined baking sheet.
- Bake, stirring occasionally, until chickpeas are golden brown and crisp, about 40 minutes.
- Transfer chickpeas to serving bowl; season with more Adobo, if desired. Serve warm or at room temperature.
CRISPY LAMB MEATBALLS WITH CHICKPEAS AND EGGPLANT
This dish does not shy away from fat in the best way possible. From the lamb to the olive oil to the yogurt used as a sauce at the end, this is a one-skillet meal that feels worthy of a weekend spread. Since these meatballs aren't made with binders like eggs or bread, they're truly best made with a fatty meat like lamb. If you decide to use pork or beef instead, make sure it's a mixture with a higher fat content or the meatballs could turn out dry. Since eggplant can really soak up oil when pan-frying, feel free to add more to the skillet as the slices cook.
Provided by Alison Roman
Categories dinner, weekday, meat, meatballs, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine lamb, fennel seeds, garlic and 1 teaspoon red-pepper flakes in a medium bowl. Season with 1 1/2 teaspoons kosher salt, and black pepper to taste, and mix until everything is well combined and the spices are evenly distributed.
- Using your hands, roll lamb mixture into balls about 1 1/2 to 2 inches in diameter, placing them on a parchment-lined baking sheet or plate. You should have about 12 meatballs.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add meatballs - work in batches if your skillet can't comfortably fit them all without crowding - and cook, gently rotating them occasionally so they more or less brown on all sides while keeping a vaguely round shape, 8 to 10 minutes. (Do not stress about this part; they will be delicious no matter what shape they are.) After they are evenly browned and cooked through, transfer them to a plate, leaving the fat and any browned bits behind.
- Add 4 tablespoons oil to the skillet and, working in batches, if needed, add eggplant slices in an even layer, seasoning with salt and pepper. Cook the slices, flipping them once, until they are browned on both sides, about 6 to 8 minutes. Add more oil as needed. After eggplant slices are cooked and browned, transfer them to the plate with the meatballs.
- Add remaining 3 tablespoons oil to the skillet, along with chickpeas. Season with salt and pepper, and cook, shaking the skillet and stirring occasionally, until chickpeas are nicely browned, 3 to 5 minutes. (They won't exactly crisp; you're just looking to take the edge off and get them nicely seasoned.)
- Season yogurt with salt and pepper and smear onto the bottom of a large plate or serving platter. Top with meatballs, eggplant and chickpeas. Scatter with greens and cilantro, and then squeeze lemon halves over everything before serving.
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ROASTED EGGPLANT WITH CRISPY CHICKPEA ARUGULA SALAD
From wellplated.com
5/5 (5)Total Time 30 minsCategory Main Course, Side DishCalories 408 per serving
- Place eggplant halves, cut sides up, on a rimmed baking sheet. Brush the cut sides with the olive oil and sprinkle with salt and pepper. Place in the oven and roast for 25 to 35 minutes, flipping once halfway through. The eggplant should be fork-tender all the way through, but not mushy.
- When the eggplant is nearing the end of its cooking time, prepare the chickpea arugula topping. Place the arugula in a medium mixing bowl. Heat 1 tablespoon of the oil in a skillet over medium heat. Add the chickpeas. Sprinkle with salt and pepper and cook, shaking the skillet and stirring them from time to time, until the chickpeas are nicely browned, about 3 to 5 minutes. They will sizzle and pop. Transfer the warm chickpeas and any oil that has collected in the skillet to the bowl with the arugula.
- To the arugula mixture, add the blue cheese, red wine vinegar, herbs, and remaining 1 teaspoon oil. Toss to combine. Taste and adjust seasoning as desired.
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- Place well-drained chickpeas onto a dry pan and cook 2-3 minutes, over high-medium heat, just to get the excess liquid evaporated. Once the chickpeas appear dry and start changing colour, add the olive oil along with the seasonings. Cook for about 5 minutes, stirring occasionally, until crispy and browned. Remove from the pan.
- Place the eggplant onto a dry (no oil needed) good heavy-bottom pan (a wok is a good option). Cook for about 10 minutes, over high-medium heat, to release the excess of water. The eggplant will be sticking to the pan, so make sure stir it often.
- Simply combine in a bowl the tahini and yogurt, If you have an overripe avocado, add it, too 9In this case use a blender to make the dressing super smooth) Add salt, if necessary. You can also add a bit of warm water, to thinner it up. If you don't use avocado, I'd recommend using 2/3 cup of the yogurt.
- Place the peppers and fennel onto a dry pan and let them cook over high-medium heat, for about 5-7 minutes, stirring occasionally, to get slightly charred. Then add the olive oil and rosemary and cook few minutes longer, until glossy. Return the eggplant, just to warm it through and off heat.
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