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
- 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
- Add sesame seeds and chilli flakes to serve
Enjoy