Grilled Eggplant with Chickpea Croutons

Name: Grilled Eggplant with Chickpea Croutons
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 3 tbsp. plus 1 teaspoon olive oil, divided; 1 small onion, finely chopped; 2 cloves garlic, pressed, divided; Kosher salt; 1 c. chickpea flour; 1 tbsp. lemon zest plus 2 teaspoons lemon juice; 2 medium eggplants (about 12 ounces each); 1/4 c. plain full-fat yogurt; 1 c. mint leaves, torn; 2 tbsp. chopped chives

By The Good Housekeeping Test KitchenPublished: Jul 1, 2019

Mike Garten

Yields:

4 serving(s)

Total Time:

1 hr 10 mins

Cal/Serv:

255

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Skip the bread! Chickpea croutons make this summer side dish gluten-free.

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Ingredients

3 Tbsp.
plus 1 teaspoon olive oil, divided
1
small onion, finely chopped
2
cloves garlic, pressed, divided
Kosher salt
1 cup
chickpea flour
1 Tbsp.
lemon zest plus 2 teaspoons lemon juice
2
medium eggplants (about 12 ounces each)
1/4 cup
plain full-fat yogurt
1 cup
mint leaves, torn
2 Tbsp.
chopped chives

Directions

1. Step 1Line 41/2- by 81/2-inch loaf pan with parchment, leaving overhang on two long sides. Heat 1 tablespoon oil in large saucepan on medium. Add onion, half of garlic, and 1/4 teaspoon salt and cook, stirring occasionally, until tender, 5 minutes. Add 2 cups water and bring to a boil. While whisking, slowly stream in chickpea flour and whisk vigorously, off of heat, until mostly lump-free.
2. Step 2Transfer mixture to food processor with lemon zest and puree, gradually adding 1 tablespoon oil until completely smooth. Immediately transfer to prepared pan and smooth top. Cover with another piece of parchment and another loaf pan and press with heavy object. Refrigerate until firm, 30 minutes to 1 hour.
3. Step 3Meanwhile, heat grill to medium-high. Cut chickpea mixture into 1/2-inch cubes. Heat 1 teaspoon oil in small skillet and cook in 2 to 3 batches, turning occasionally, until browned, 3 to 5 minutes. Transfer to paper towel to drain.
4. Step 4Slice eggplants lengthwise, 1/2 inch thick. Brush eggplant slices with remaining tablespoon oil, season with a pinch of salt, and grill until tender and lightly charred, about 3 minutes per side.
5. Step 5In small bowl, whisk together yogurt, lemon juice, remaining garlic, and pinch salt. Drizzle yogurt sauce over eggplant and sprinkle with chickpea croutons, mint, and chives.