Earlier in the summer I planted four eggplant plants and now I'm searching high a low for all the yummy ways to cook them. It turns out this is not a very difficult task since eggplant goes great with so many recipes. It has the ability to take on the delicious flavors of Thai, Indian and Mediterranean as evidenced in this delicious recipe. The addition of the crunchy chick peas add interest to the dish, but the dates, almonds and carrots also add a nice depth of flavor. What ties this recipe together is the addition of my Healthy On You® Moroccan Spice Blend -simply delish!
PREPARATION: For the roasted crunch chick peas: toss the chick pease in 1 tbsp. of the olive oil to coat. Then add the moroccan Spice blend. Place contents on a baking sheet and bake for 25 minutes on 425° until crispy
Next, prepare the eggplant: Lay the eggplants on a lined baking sheet, score the flesh with a sharp knife (make small slashes). In a separate bowl: add the oil, preserved lemons and the Moroccan Spice blend. Combine well and top the eggplants. Bake at 375° for 30 minutes.
For the Farro Salad: Add the olive oil to a large non-stick pan over medium heat. When the oil is hot, add the carrots and lightly saute for 5 minutes. Add a tbsp. of water and then add the dates and harissa. Stir well, being careful not to burn the the dates. Add more water if the mixture begins to dry out. continue to cook until the carrots are soft.
Place the cooked farro in a bowl, add the lemon juice almonds, carrot/date/harissa/ mixture and chickpeas and toss well then add in the mint. Top the mixture on top of the roasted eggplants and garnish with chopped parsley. Enjoy!
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Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.