Roasted Eggplant And Chickpea Spread

10 Min.
20 Min.
6
Ingredients
¼
cup olive oil
¼ cup olive oil
1
pound eggplant, cut into ½ inch rounds
1 pound eggplant, cut into ½ inch rounds
1
large white onion, cut into ½ inch rounds
1 large white onion, cut into ½ inch rounds
1
(15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can chickpeas, drained and rinsed
1
tablespoon Better Than Bouillon® Roasted Garlic Base
1 tablespoon Better Than Bouillon® Roasted Garlic Base
1
teaspoon ground cumin
1 teaspoon ground cumin
1
teaspoon cayenne pepper
1 teaspoon cayenne pepper
¼
cup freshly chopped parsley
¼ cup freshly chopped parsley
Directions
  1. Preheat the oven to 400°F.
  2. Brush the eggplant and onion slices with the olive oil and place the slices onto a baking pan. Place the pan directly into the oven and roast for 15 minutes.
  3. Add the chickpeas, Roasted Garlic Base, Roasted Chicken Base, cumin, and cayenne pepper to the bowl of the food processor fitted with the steel blade. Process for 30 seconds.
  4. Add the roasted eggplant and onions to the bowl and pulse until smooth, about 30 seconds. Add the parsley and pulse 2-3 times.
  5. Serve warm with Naan bread or chill until ready to use.
Try this dish with Better Than Bouillon Vegetarian No Chicken Base, Reduced Sodium, Organic.

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