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Spiced Eggplant, Mushroom, and Chickpea Stir-fry with Herb Yogurt Sauce


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"Yummy vegetarian main dish!"

Serves 4 | Prep Time 15 PT15M | Cook Time 40 PT55M | Clean Eating

Why I Love This Recipe

Eggplants are botanically classified as berries and are closely related to tomatoes and potatoes! Their rich purple hue is due to a high concentration of anthocyanins, which have antioxidant properties.


Ingredients You'll Need

2 medium eggplants, diced
2 tablespoons olive oil, divided
1 cup button mushrooms, sliced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper to taste
1 can (15 oz) chickpeas, drained and rinsed
1 cup Greek yogurt
1 tablespoon lemon juice
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
1 teaspoon honey


Directions

Preheat your oven to 400°F (200°C).


Place diced eggplant on a baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper. Roast for 20 minutes, turning halfway, until golden and tender.


In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add sliced mushrooms and cook until softened, about 5 minutes.


Stir in roasted eggplant, ground cumin, smoked paprika, garlic powder, salt, and pepper. Cook for an additional 5 minutes, until the spices are fragrant.


Add the chickpeas to the pan, stir well to combine, and cook for 3-4 more minutes until the chickpeas are heated through.


While the vegetables are cooking, prepare the herb yogurt sauce: In a small bowl, combine Greek yogurt, lemon juice, chopped mint, parsley, and honey. Stir until smooth and adjust seasoning with salt and pepper as needed.


Serve the spiced eggplant, mushroom, and chickpea mixture hot topped with a generous drizzle of herb yogurt sauce.


Pairs Well With

For an alcoholic option, pair this dish with a chilled glass of Sauvignon Blanc to contrast the spices with its crisp acidity. If you prefer non-alcoholic, a refreshing mint lemonade would complement the herb yogurt sauce beautifully.


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