Chickpeas & Eggplant

• 1 medium eggplant (350 g), cut into 2 cm cubesFind substitute
• 2 tbsp extra-virgin olive oil, dividedFind substitute
• ¾ tsp kosher salt, dividedFind substitute
• ½ tsp black pepperFind substitute
• 1 small yellow onion (120 g), dicedFind substitute
• 4 garlic cloves, mincedFind substitute
• 1 tsp ground cuminFind substitute
• 1 tsp smoked paprikaFind substitute
• 1½ tbsp harissa pasteFind substitute
• 1 tbsp tomato pasteFind substitute
• 1 can chickpeas (400 g), drained and rinsedFind substitute
• 1 can crushed tomatoes (400 g)Find substitute
• ½ cup (120 ml) vegetable brothFind substitute
• 2 cups (60 g) baby spinachFind substitute

Lemon-Herb Yogurt

• 150 g plain Greek yogurtFind substitute
• 1 tsp finely grated lemon zestFind substitute
• 2 tbsp lemon juiceFind substitute
• 2 tbsp chopped fresh parsleyFind substitute
• 1 tbsp chopped fresh mintFind substitute
• ¼ tsp kosher saltFind substitute

Garlic Bread

• 250 g crusty bread, cut into 4 thick slicesFind substitute
• 1 tbsp unsalted butter, softenedFind substitute
• 1 garlic clove, finely gratedFind substitute

Optional Finish

• 30 g feta, crumbled, optionalFind substitute

1. 1

   Heat the oven to 425°F (220°C).

2. 2

   Toss eggplant with 1 tbsp olive oil, ½ tsp salt, and black pepper. Roast for 20–24 minutes, turning once.

3. 3

   Heat the remaining 1 tbsp olive oil over medium heat. Cook the onion for 5 minutes.

4. 4

   Add the four minced garlic cloves, cumin, smoked paprika, and harissa. Cook for 30 seconds.

5. 5

   Add tomato paste and cook 1 minute. Add chickpeas, tomatoes, and broth. Simmer uncovered for 8–10 minutes.

6. 6

   Fold in the roasted eggplant and spinach. Cook for another 2 minutes.

7. 7

   Mix yogurt, lemon zest, lemon juice, parsley, mint, and ¼ tsp salt.

8. 8

   Combine the softened butter with the grated garlic clove. Spread over the four bread slices and toast in the oven for 5–7 minutes.

9. 9

   Divide the chickpea mixture between two bowls and top with yogurt. Add feta only if using. Serve two garlic bread slices per person.