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Za'atar-Spiced Eggplant and Chickpea Flatbreads with Pomegranate Drizzle
Quick & Easy Za'atar Eggplant with Chickpeas on Flatbreads. A vibrant, nutritious dinner ready in 30 mins. Perfect for healthy weeknight meals.
Indulge in a burst of Middle Eastern flavors with our Za'atar-Spiced Eggplant and Chickpea Flatbreads. This vibrant dish brings together the earthy richness of za'atar, the creamy texture of roasted eggplants, and the satisfying bite of chickpeas—all in under 30 minutes. Perfect for busy evenings, this recipe embodies clean eating with its nutrient-dense ingredients and minimal preparation.
Eggplants are packed with fiber, antioxidants, and essential nutrients, making them a powerhouse for digestive and heart health. Combined with protein-rich chickpeas and a medley of spices, this dish offers a balanced meal that is both delicious and nourishing. The fresh pomegranate drizzle adds a touch of natural sweetness, enhancing the dish's complexity and your dining experience.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Mediterranean
Quick & Easy Za'atar Eggplant with Chickpeas on Flatbreads. A vibrant, nutritious dinner ready in 30 mins. Perfect for healthy weeknight meals.
Ingredients
- • medium eggplants: 2, cut into 1/2-inch rounds
- • canned chickpeas: 1 can (15 oz), drained and rinsed
- • whole wheat flatbreads: 4
- • za'atar seasoning: 2 tablespoons
- • olive oil: 3 tablespoons
- • garlic cloves: 2, minced
- • lemon juice: 2 tablespoons
- • pomegranate molasses: 2 tablespoons
- • fresh pomegranate seeds: 1/4 cup
- • fresh parsley: 1/4 cup, chopped
- • sea salt: to taste
- • black pepper: to taste
Instructions
- 1 Preheat your oven to 425°F (220°C). Place the eggplant rounds on a baking sheet, drizzle with olive oil, and sprinkle with za'atar seasoning, salt, and pepper. Roast for 15-20 minutes until golden and tender.
- 2 While the eggplant roasts, heat a skillet over medium heat. Add a tablespoon of olive oil and sauté the garlic until fragrant, about 1 minute. Add the chickpeas, lemon juice, salt, and pepper. Cook for 5 minutes, stirring occasionally, until heated through.
- 3 Warm the flatbreads in the oven for the last 5 minutes of roasting time to make them pliable and slightly crisp.
- 4 Assemble the flatbreads by layering roasted eggplant and chickpeas. Drizzle with pomegranate molasses, then garnish with fresh pomegranate seeds and chopped parsley. Serve immediately.
Serving Suggestions
- • These Za'atar-Spiced Eggplant and Chickpea Flatbreads pair beautifully with a light side salad of arugula, cucumber, and cherry tomatoes, dressed with a simple lemon vinaigrette. For a refreshing beverage, try a chilled glass of mint-infused iced green tea that complements the dish's herbal and tangy notes. To elevate the meal further, consider a side of roasted red pepper hummus with carrot sticks and celery for additional crunch and flavor contrast.
Storage Tips
To store any leftovers, wrap the assembled flatbreads in foil and place them in an airtight container in the refrigerator for up to 2 days. To maintain freshness, store the pomegranate seeds and parsley separately. Reheat in a preheated oven at 375°F (190°C) for about 10 minutes, or until warmed through. Avoid microwaving to ensure the flatbreads remain crisp.
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