Name: Baked Eggplant Steaks with Spiced Chickpeas, Beets, & Green Beans
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Vegan
Ingredients: 1 large eggplant; 2 TBSP avocado oil; 2 TBSP fresh oregano; pinch of Himalayan sea salt and black pepper; 1 lb fresh green beans, rinsed and trimmed; 1 TBSP avocado oil; Himalayan sea salt and black pepper, to taste; 1 15-oz. can chickpeas, drained and rinsed; 1/4 tsp smoked paprika; 1/4 tsp ground cumin; 1/4 tsp turmeric; pinch of cinnamon; diced tomato; 1 package of Love Beets, diced; fresh pea shoots

Description

Baked eggplant steaks served with diced beets, sautéed green beans, and fresh tomato. Ideal for a plant-based dinner in!

Ingredients

Eggplant Steaks

1 large eggplant
2 TBSP avocado oil
2 TBSP fresh oregano
pinch of Himalayan sea salt and black pepper

Sauteed Green Beans

1 lb fresh green beans, rinsed and trimmed
1 TBSP avocado oil
Himalayan sea salt and black pepper, to taste

Spiced Chickpeas

1 15-oz. can chickpeas, drained and rinsed
1/4 tsp smoked paprika
1/4 tsp ground cumin
1/4 tsp turmeric
pinch of cinnamon

For serving

diced tomato
1 package of Love Beets, diced
fresh pea shoots

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
Rinse the eggplant, then remove the top and bottom with a knife. Slice the remaining body of the bulb into even 3/4″ – 1″ rounds.
Add the rounds to a large mixing bowl and drizzle with avocado oil. Working quickly, rub the rounds down with oil so all side are covered. Season with fresh oregano and Himalayan sea salt and toss to evenly coat.
Add the rounds to the parchment lined baking sheet and bake for ~30 minutes, flipping once halfway to ensure even baking. Eggplant rounds are done when soft and fork-tender.
While the eggplant is baking, prepare your sides, starting with the green beans. Add 1 TBSP avocado oil to a large saucepan and heat over medium. Wash and trim the green beans and add to the warm pan. Cook for 3-5 minutes, until vibrant green and tender-crisp. Set aside.
Prepare the chickpeas by adding all ingredients to a large mixing bowl and tossing to combine. For warm chickpeas, heat on the stovetop for 5-10 minutes until crispy brown, or, alternatively, serve at room temperature.
Dice the tomato and package of Love Beets and rinse the pea shoots.
To assemble the meal, add green beans and eggplant rounds to a plate or bowl and top with diced beets, tomatoes, and fresh pea shoots. Enjoy immediately.
Store leftovers in an airtight container for 2-3 days, though best when fresh.

Notes

Recipe adapted from This Rawsome Vegan Cookbook: Oregano Eggplant Steaks

Prep Time: 30 mins
Cook Time: 30 mins
Category: Dinner, Entree
Method: Oven-Bake, Stovetop
Cuisine: Vegan, Gluten-Free