Baked Eggplant with Satay

Serves 4

Gluten Free, Low FODMAP, Vegan Option Ingredients:

Ingredients

2 eggplants
2 tbsp NOGO Satay with Turmeric
1 tbsp extra-virgin olive oil
Crispy chickpeas
40g canned chickpeas
1 tbsp extra-virgin olive oil
1 tsp sweet paprika
Yoghurt raita
- ½ cup Greek yoghurt (*Vegan option: substitute for coconut yoghurt)
- ½ Lebanese cucumber
Garnish with:
Fresh coriander
Sesame seeds
Chilli flakes
Salt & pepper

Method:

Pre-heat the oven to 180 degrees celcius, fan forced
Slice the eggplants in half long ways. Using the tip of a knife, gently slice eggplant halves diagonally each way to create diamonds shapes. Be careful not to slice right through to the eggplant skin
In a bowl, mix together NOGO Satay with Turmeric and olive oil. Pour satay paste over the eggplants. Season with salt and pepper
Place eggplants on a lined baking tray and cook in the oven for 45-50 minutes
To create the crispy chickpeas, in a bowl combine chickpeas, olive oil and sweet paprika
Place seasoned chickpeas on a tray and place in the oven for 20 minutes. Make sure to watch to ensure they do not burn
To create the yoghurt raita, mix together Greek yoghurt and cucumber
Garnish the satay eggplant with crispy chickpeas, yoghurt raita and fresh coriander

Optional

Enjoy