Eggplant Melts with Fresh Mozzarella & Pan-Fried Chickpeas.

  • 2
    eggplants
  • 1 (8 oz) pkg
    fresh mozzarella cheese
  • 2 (15 oz) cans
    garbanzo beans (chickpeas)
  • 2
    tomatoes
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    paprika
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Preheat the oven to 400°F and place the rack in the center position.
  • 2
    Wash and dry the fresh produce.
    2 eggplants
    2 tomatoes
  • 3
    Halve the eggplants lengthwise and place cut-side-up on a baking sheet. Rub with olive oil and season with salt and pepper.
    1 tbsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper
  • 4
    Place the eggplants in the oven and roast until softened, 15 to 20 minutes.
  • 5
    Slice the tomatoes into rounds and place on a plate lined with paper towels.
  • 6
    Drain the mozzarella and pat dry with paper towels; slice into rounds.
    1 (8oz) pkg fresh mozzarella
  • 7
    Preheat a skillet over medium-high heat.
  • 8
    Drain and rinse the chickpeas; transfer to paper towels or a clean towel and pat dry.
    2 (15 oz) cans garbanzo beans (chickpeas)
  • 9
    Add coconut oil to the skillet and swirl to coat the bottom.
    4 tbsp virgin coconut oil
  • 10
    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.
  • 11
    In a medium bowl, combine and mix together paprika, cumin, and salt.
    2 tsp paprika
    ½ tsp cumin
    ½ tsp salt
  • 12
    Using a slotted spoon, transfer the chickpeas to a paper towel lined plate.
  • 13
    Remove the baking sheet from the oven. Top the eggplant halves with tomato and fresh mozzarella slices.
  • 14
    Return the eggplants to the oven and bake until the cheese has melted, another 3 to 5 minutes.
  • 15
    Add the chickpeas to the bowl with the spices and toss to coat.
  • 16
    To serve, divide the eggplant melts and chickpeas between plates. Enjoy!