Mediterranean Honey-Rosemary Glazed Eggplant over Lemon Quinoa with Crispy Chickpeas and Whipped Feta

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper.

2. 2

   Score the flesh of the eggplants in a crosshatch pattern without cutting through the skin. Brush the halves with 2 tablespoons (30 ml) olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

3. 3

   Place the eggplants cut side up on the baking sheet. On one side of the same sheet, toss the dried chickpeas with 1 tablespoon (15 ml) olive oil, ground cumin, smoked paprika, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

4. 4

   Roast for 25 minutes at 220 °C / 425 °F, stirring the chickpeas halfway through so they brown evenly.

5. 5

   Meanwhile, cook the quinoa. Place the quinoa in a saucepan with the water, 1/4 teaspoon salt, and the chopped garlic clove. Bring to a boil, lower the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 5 minutes.

6. 6

   Make the glaze by mixing the honey, 1 tablespoon (15 ml) lemon juice, the chopped rosemary, and 1 tablespoon (15 ml) olive oil.

7. 7

   In a blender or small processor, blend the feta, Greek yogurt, grated garlic, 1 tablespoon (15 ml) lemon juice, 1 tablespoon (15 ml) olive oil, and the zest of half the lemon until thick and smooth.

8. 8

   Remove the sheet pan from the oven. Take off the chickpeas if they are already crisp. Brush the eggplants with the honey-rosemary glaze, add the cherry tomatoes around them, and return the pan to the oven for 8 to 10 more minutes at 220 °C / 425 °F, until the eggplants are very tender and the tomatoes are juicy.

9. 9

   Fluff the quinoa with a fork and mix it with the chopped parsley, the remaining lemon zest, 1 tablespoon (15 ml) lemon juice, and 1 tablespoon (15 ml) olive oil.

10. 10

    To serve, divide the quinoa among plates, top each portion with half an eggplant, add the roasted tomatoes and crispy chickpeas, and finish with spoonfuls of whipped feta cream. Adjust salt and pepper to taste before serving.