It's the king of veggies in India, and a favorite Italian dish as well! Eggplant. Fuse the two food cultures together - and you get a simple, succulent and bursting with flavor meal.
Ingredients
1 medium egg plant
1/2 cup of chickpeas
2 cups of raw leaf spinach
1 TBSP of turmeric
Kosher salt to taste
Ground black pepper to taste
1 TBSP of avocado oil
1/4 cup of grated parmesan
3/4 cup of mozzarella cheese
Dried oregano to taste
Red pepper flakes to taste
Directions
Preheat oven to 400 degrees. Spray baking sheet with nonstick cooking spray.
Slice eggplant into medium-thickness rings. Place evenly spread apart on baking tray. Spray both sides of rings with avocado oil, sprinkle with salt, pepper and turmeric. Bake for 15 minutes, or until eggplant is golden brown.
Spoon 1 tablespoon of mozzarella cheese and 1 tablespoon of marinara sauce onto each slice. Sprinkle with parmesan cheese and red pepper flakes. Evenly distribute raw spinach leaves and chickpeas. Bake for another 8 minutes or until desired doneness.
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