Roasted crisp-topped eggplant with chickpeas from Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight from the Oven (page 150) by Molly Gilbert

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • AndreaSP on August 07, 2024

    This was an easy and satisfying vegetarian dinner. I halved the recipe and used a baking dish.

  • nicolepellegrini on August 22, 2018

    Like the other commenter, I halved the recipe and used my own homemade tomato sauce. I also added some fresh Jersey tomato slices to the pan to roast up a bit during the second baking stage. It was easy to put together, fresh and a nice alternative to a heavier eggplant parm recipe. Would make again.

  • teandoranges on January 10, 2018

    I halved this and used homemade frozen pizza sauce. It was a fairly easy assembly and very tasty. I love eggplant!

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