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🌿 Baked Eggplant with Creamy Sauce, Walnuts & Chickpeas

A creamy, flavorful, and nutritious dish that even eggplant skeptics will love! Perfect as a main or side dish.

🛒 Ingredients

2 eggplants

Salt, black pepper, oregano – to taste

Olive oil – enough to coat generously

1 cup heavy cream

1 cup mayonnaise

1/3 cup mustard

Juice of 1 lemon

Lemon pepper – to taste

1 ½ cups walnuts (or cashews/peanuts as alternatives)

1 ½ cups cooked chickpeas

🔪 Instructions
1. Prepare the Eggplant

Remove the tops of the eggplants.

Cut each into quarters, then slice into smaller pieces.

Place pieces in a large bowl.

Season with salt, black pepper, oregano, and plenty of olive oil.

Mix well with your hands so all pieces are coated.

2. Roast the Eggplant

Spread pieces evenly on a large baking tray.

Tip: Use a big tray so they roast instead of steam.

Bake at 350°F (175°C) for 15 minutes until tender and slightly golden.

3. Make the Creamy Sauce

In a bowl, combine:

1 cup heavy cream

1 cup mayonnaise

1/3 cup mustard

Mix until smooth and creamy.

Add lemon juice, salt, black pepper, and lemon pepper to taste.

Stir well until combined.

4. Assemble the Dish

Add the hot roasted eggplant to the sauce.

Mix in walnuts and cooked chickpeas.

Stir until everything is well coated in the creamy sauce.

🍽 Serving

Serve warm as a main dish with bread, rice, or salad.

Works beautifully as a side dish at gatherings.

🌟 Notes

Swap walnuts for cashews or peanuts if preferred.

Adjust spices to your liking (paprika, chili flakes, or garlic powder work great too).

This dish stays creamy and delicious even when reheated.
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