|Curry Roasted Eggplant and Chickpeas with Broiled Salmon|
Curry Roasted Eggplant and Chickpeas
1 medium eggplant, diced
1 large red onion, chopped
1 medium red pepper, cored and seeded, chopped
1 15-oz can chickpeas, drained and rinsed (spread them and pat dry for extra crispness)
1/4 c. olive oil
2 t. good quality curry powder
1 t. dark or light brown sugar
Preheat your oven to 400° Whisk together the curry powder, sugar and oil in a small bowl. Combine the eggplant, onion, pepper and chickpeas, then pour the curry oil over and carefully toss together to combine. The eggplant will soak up the oil but don’t add anymore. Eggplant is a sponge; too much oil and it will be too soggy. Spread the mixture on a baking sheet and bake, shaking the pan once or twice about halfway through, for 30 minutes. This dish can be eaten immediately, but takes on deeper flavor if allowed to sit overnight in the refrigerator.
WW PointsPlus Value: Makes four servings at 7 points each. That may seem high for a side dish, but the points come from the heart healthy olive oil and the protein packed chickpeas.