Baked Eggplant with Satay

Serves 4 

Gluten Free, Low FODMAP, Vegan Option 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