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A plate of a roasted eggplant half topped with a chickpea arugula salad

Roasted Eggplant with Crispy Chickpea Arugula Salad

5 from 5 votes
A hearty vegetarian dish of roasted eggplant halves topped with a crispy chickpea arugula salad. A delicious and filling meatless main or elegant side!
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 1 to 2
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Ingredients
  

FOR THE EGGPLANT:

  • 1 small eggplant halved lengthwise
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground pepper

FOR THE CHICKPEA TOPPING:

  • ½ cup canned or cooked chickpeas (if canned, rinse and drain them)*
  • 1 tablespoon plus 1 teaspoon extra virgin olive oil divided
  • Pinch kosher salt
  • Pinch ground black pepper
  • 2 cups arugula about 2 handfuls
  • 3 tablespoons Stella Blue Cheese Crumbles plus additional for serving
  • 1 teaspoon red wine vinegar plus additional to taste
  • 2 tablespoons chopped fresh herbs: parsley mint, basil, or a mix

Instructions
 

  • Place a rack in the center of your oven and preheat oven to 425 degrees F.
  • Place eggplant halves, cut sides up, on a rimmed baking sheet. Brush the cut sides with the olive oil and sprinkle with salt and pepper. Place in the oven and roast for 25 to 35 minutes, flipping once halfway through. The eggplant should be fork-tender all the way through, but not mushy.
  • When the eggplant is nearing the end of its cooking time, prepare the chickpea arugula topping. Place the arugula in a medium mixing bowl. Heat 1 tablespoon of the oil in a skillet over medium heat. Add the chickpeas. Sprinkle with salt and pepper and cook, shaking the skillet and stirring them from time to time, until the chickpeas are nicely browned, about 3 to 5 minutes. They will sizzle and pop. Transfer the warm chickpeas and any oil that has collected in the skillet to the bowl with the arugula.
  • To the arugula mixture, add the blue cheese, red wine vinegar, herbs, and remaining 1 teaspoon oil. Toss to combine. Taste and adjust seasoning as desired.
  • To serve, arrange eggplants, cut side up, on a serving plate. Pile the chickpea arugula mixture on top and sprinkle with additional blue cheese. Enjoy hot.

Notes

  • *If you’d like to go ahead and use a full (15-ounce) can of chickpeas, cook them all in 1 tablespoon oil in the skillet as directed, adding additional salt and pepper to taste. Transfer the amount of chickpeas you’d like to store to an airtight storage container, and store at room temperature for 2 days. To the salad, add remaining chickpeas, plus an additional 1 teaspoon olive oil. Continue with the recipe as directed.
  • TO STORE: Place your eggplant in an airtight storage container in the refrigerator for up to 4 days. Store your leftover chickpea arugula salad in a separate airtight storage container for up to 2 days.
  • TO REHEAT: Gently rewarm the eggplant on a baking sheet in the oven at 350 degrees F. Top with the salad mixture just before serving. You can also reheat the eggplant in the microwave in a pinch.

Nutrition

Serving: 1whole eggplant with saladCalories: 408kcalCarbohydrates: 41gProtein: 14gFat: 24gSaturated Fat: 6gCholesterol: 16mgPotassium: 1413mgFiber: 18gSugar: 17gVitamin A: 1889IUVitamin C: 27mgCalcium: 256mgIron: 3mg