Whipped Garlic-Peanut Eggplant
Serves 420 mins prep60 mins cook
This one-of-a-kind whipped garlic-peanut eggplant is versatile enough to be enjoyed as an appetizer, salad, meal, or shareable plate. It is paired with roasted sesame chickpeas and sweet peppers for a healthy and delicious dish that everyone will love!
0 servings
What you need
Instructions
1: Preheat the oven to 425°F and line a sheet pan with parchment. 2: Add 2 tablespoons of oil to a glass casserole dish, then add the eggplant, garlic, and water. Bake for about 40-45 minutes until fork tender. 3: Add the peppers to the sheet pan with the chickpeas, 1.5 tablespoons of oil, oregano, salt, paprika, and sesame seeds. Toss to combine and bake for 22-25 minutes, tossing halfway. 4: Allow the eggplant to cool for about 10 minutes, then scoop out the flesh into a food processor. Squeeze the garlic out of the skin and add it to the processor along with the oil, salt, pepper, and capers. Process for about 30 seconds. Add the peanut butter and process again. 5: Spread the whipped eggplant onto a plate. Top with the roasted chickpeas and peppers, then add parsley, capers, and nuts if using. Serve with tortillas, bread, or pita.View original recipe