Eggplant Rounds with Cilantro Pesto and Crispy Chickpeas
Quick and easy grilled eggplant pizzas topped with fresh cilantro pesto and crunchy chickpeas. The perfect appetizer. Vegan and low fodmap.
Servings: 4 portions
Ingredients
- 5.29 oz | 150g eggplant baby or regular
- 3 tbsp of olive oil
- Pinch of salt optional
- 1/2 cup | 88g canned chickpeas
- 1/2 cup | 60g pine nuts
- 1 cup | 25g cilantro
- 2 tbsps olive oil
- 1 tbsp water
- 1 tbsp lemon juice
- Pinch of salt
Instructions
- Start by draining, washing and peeling the skin of the chickpeas.
- In a cast iron skillet over medium-high heat, sautée the chickpeas for 5 minutes or until fragrant and golden. Set aside.
- In the same pan, lightly toast the pine nuts for 3 to 5 minutes or until fragrant.
- In a blender or food processor, ad the pine nuts, cilantro, olive oil, water, lemon juice and salt.
- Blend until you have a smooth paste. Set aside.
- Wash the eggplant and cut in 0,4 inch/ 1 cm rounds.
- Place them in the hot skillet with three tablespoons of olive oil, a pinch of salt (optional) and grill each side for 5 to 10 minutes.
- Top with pesto and chickpeas and serve.
Notes
Low FODMAP diet:
- the recommended amount of eggplant is 75 g (sorbitol)
- the recommended amount of canned chickpeas is 1/4 cup | 44 g (GOS)