What inspired the twist on this traditional Greek recipe to make it vegan?
Get ready for a vegan twist on a classic Greek dish. This recipe is packed with flavor and protein, making it the perfect meal for any diet. The best part? It’s easy to make and ready in under an hour!
Ingredients
- 1 can of chickpeas, drained and rinsed
- 1 large eggplant, sliced into rounds
- 1/2 cup of olive oil
- 1/4 cup of tahini
- 1/4 cup of lemon juice
- 3 cloves of garlic, minced
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
Instructions
- Preheat your oven to 450°F (230°C).
- In a large bowl, combine the chickpeas, eggplant, and olive oil. Toss to coat.
- Spread the chickpeas and eggplant on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the eggplant is tender and the chickpeas are golden brown.
- In a small bowl, whisk together the tahini, lemon juice, garlic, parsley, salt, and pepper. Add water until the mixture reaches your desired consistency.
- Serve the chickpeas and eggplant with the tahini sauce on top.
Outro
There you have it–a vegan twist on a traditional Greek recipe. This dish is packed with flavor and will become a new favorite in your kitchen. Serve it for dinner tonight and impress your family and friends with your cooking skills!
