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Vegetarian, Meal soups and plant based

Roasted eggplant with yogurt, chickpeas and pita bread

Roasted eggplant with yogurt is a vegetarian dish for 4 people, ready in 50 minutes, easy to make, for about €2.00 per person. The key is the contrast between the soft, roasted eggplant flesh, the fresh garlicky yogurt and the crunchy, pan fried spiced chickpeas.

Soft, roasted eggplant under garlicky yogurt, with crunchy spiced chickpeas and warm pita.

Roasted eggplant with yogurt, chickpeas and pita bread
Total time
50 min
Difficulty
Easy
Cost per person
€2.00
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

This is a dish built on texture. The eggplant roasts slowly until it turns almost creamy, soft enough to mash with a fork. On top, the garlicky mint yogurt adds freshness, and the spiced chickpeas keep the crunch that vegetable dishes often lack. Warm pita bread is there to scoop everything up.

It's a weeknight dinner that barely needs watching, the eggplant roasts on its own while you prep everything else. It works well for a quick vegetarian meal or a relaxed dinner with friends, where everyone digs into the same dish. Mon Chou suggests it for nights when you want easy cooking without giving up on flavor.

The ingredients

4 people

Fruits and vegetables

  • Eggplant 3
  • Garlic 2 cloves
  • Mint 5 sprigs
  • Lemon 1

Dairy

  • Greek yogurt 250 g

Pantry

  • Canned chickpeasoften in the pantry 400 g
  • Cuminoften in the pantry 1 tsp
  • Paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Pita bread 4

Allergens Gluten, Lactose

The step by step recipe

  1. Cut the eggplants in half, score the flesh, drizzle with oil, season with salt, then roast at 210°C. 35 min

    Flip them skin side down halfway through, the flesh turns very soft.

  2. Pat the chickpeas dry and pan fry them with oil, cumin and paprika. 8 min

    They should crackle when you bite them, let them sit untouched between shakes of the pan.

  3. Mix the yogurt with crushed garlic, lemon juice, salt and mint.

    Make it ahead of time, the garlic mellows as it sits in the yogurt.

  4. Warm the pitas in the oven for two minutes. 2 min

    Splash them with a little water first to keep them soft.

  5. Spoon the yogurt over the eggplants, scatter the crispy chickpeas on top, and serve with the pita.

    A drizzle of olive oil and a few sesame seeds finish the dish nicely.

Our tips to get it right

  • Pick firm eggplants that feel heavy for their size, that means they aren't hollow inside.
  • Dry the chickpeas thoroughly with a towel before frying them, leftover moisture keeps them from crisping up.
  • Taste the yogurt before serving and adjust the lemon or salt, the tang should balance the softness of the eggplant.

The variations

  • Swap the Greek yogurt for a thick plain dairy free yogurt for a lactose free version.
  • Scatter pomegranate seeds on top for a sweet, tangy touch that also looks festive.
  • For a faster version, skip warming the pita separately and serve with ready made flatbread, barely heated.

What to serve it with

  • A fresh tomato salad
  • A lemony bulgur tabbouleh
  • An iced mint tea

Storage

Store the eggplant and yogurt separately in sealed containers, for up to 2 days in the fridge. The chickpeas lose their crunch once chilled, so reheat them briefly in a pan before serving. This dish doesn't freeze well because of the yogurt.

Questions about this dish

Can you make this dish ahead of time?

You can roast the eggplants and make the garlicky yogurt a few hours ahead, both reheat or serve well at room temperature. Roast the chickpeas right before serving so they stay crunchy.

Can you use dried chickpeas instead of canned?

Yes, but you'll need to soak and cook them the day before, since dried chickpeas take several hours to cook. Canned chickpeas make this recipe much faster for a weeknight.

How do you know when the eggplant is fully cooked?

The flesh should give easily under a fork and look golden, almost caramelized, at the edges. If it still feels firm, give it a few more minutes in the oven.

Can you replace the mint with another herb?

Cilantro or flat leaf parsley both work well in the yogurt instead of mint. The flavor will be a little less fresh but still good.

How long does it take to make roasted eggplant with garlicky yogurt, spiced chickpeas and pita bread?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in roasted eggplant with garlicky yogurt, spiced chickpeas and pita bread?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does roasted eggplant with garlicky yogurt, spiced chickpeas and pita bread cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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