Roasted Eggplant with Tomato, Chickpeas, and Feta

By á-29897

3 servings, 1 Cup each: 223 cal. 9g. Fat, 10 g. Fiber, 11 g. Sugar
4 g. Sat Fat. 29 g. Carbs, 11 g. Protein

Ingredients

• 2 Small Eggplants cut into small chunks
• 1 tsp (5g) olive oil
• Kosher Salt
• 1 About 1 cup Grape Tomatoes halved
• 1 About 1 cup Fresh Basil Leaves chopped
• 1 15oz can Chickpeas (Garbanzo Beans) drained and rinsed
• 1/2 cup (68g) of Crumbled Feta

Preparation

Step 1

Preheat the oven to 475 degrees

Prep all the ingredients.

Toss everything in a bowl until well coasted and mixed.

pour into a casserole dish.

Bake for 30 minutes tossing once or twice during cooking.