Name: Eggplant Melts with Fresh Mozzarella & Pan-Fried Chickpeas
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 eggplants; 1 ½ (227 g) pkg fresh mozzarella cheese; 3 (398 ml) cans garbanzo beans (chickpeas); 3 tomatoes; cumin, ground; extra virgin olive oil; paprika; salt; virgin coconut oil

Eggplant Melts with Fresh Mozzarella & Pan-Fried ChickpeasEggplant Melts with Fresh Mozzarella & Pan-Fried Chickpeas — a 40-minute dinner recipe with 9 ingredients, serving 6.Ingredients

3 eggplants

1 ½ (227 g) pkg fresh mozzarella cheese

3 (398 ml) cans garbanzo beans (chickpeas)

3 tomatoes

cumin, ground

extra virgin olive oil

paprika

salt

virgin coconut oil

Instructions

Preheat the oven to 204°C (400°F) and place the rack in the center position.

Wash and dry the fresh produce.

Halve the eggplants lengthwise and place cut-side-up on a baking sheet. Rub with olive oil and season with salt and pepper.

Place the eggplants in the oven and roast until softened, 15 to 20 minutes.

Slice the tomatoes into rounds and place on a plate lined with paper towels.

Drain the mozzarella and pat dry with paper towels; slice into rounds.

Preheat a skillet over medium-high heat.

Drain and rinse the chickpeas; transfer to paper towels or a clean towel and pat dry.

Add coconut oil to the skillet and swirl to coat the bottom.

Add the chickpeas to the skillet and shake to distribute. Cook the chickpeas, shaking occasionally, until they are golden brown and crispy, 5 to 7 minutes.

In a medium bowl, combine and mix together paprika, cumin, and salt.

Using a slotted spoon, transfer the chickpeas to a paper towel lined plate.

Remove the baking sheet from the oven. Top the eggplant halves with tomato and fresh mozzarella slices.

Return the eggplants to the oven and bake until the cheese has melted, another 3 to 5 minutes.

Add the chickpeas to the bowl with the spices and toss to coat.

To serve, divide the eggplant melts and chickpeas between plates. Enjoy!

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