Roasted Eggplant and Chickpea Spread

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Try this dish with Better Than Bouillon Vegetarian No Chicken Base, Reduced Sodium, Organic.

Recipe tags: garlic base, easy difficulty, app, vegetarian, roast

Ingredients

Quantity	Ingredient
¼ cup	olive oil
1 lb	eggplant, cut into 1/4-inch rounds
1	large white onion, cut into 1/2-inch rounds
1 can	(15-ounce) chickpeas, drained and rinsed
1 Tbsp	Better Than Bouillon^® Roasted Garlic Base
1 tsp	ground cumin
1 tsp	cayenne pepper
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, 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.

Print recipe

Recipes