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Eggplant Rounds with Cilantro Pesto and Crispy Chickpeas

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Cuisine: Low Fodmap
Servings: 4


  • 1 round eggplant or 2 regular eggplants
  • 3 tbsp of olive oil
  • Pinch of salt optional
  • 1/2 cup/ 88 gr. chickpeas canned and skinless
  • 1/2 cup/ 60 gr. pine nuts
  • 1 cup/ 25 gr. cilantro
  • 2 tbsps olive oil
  • 1 tbsp water
  • 1 tbsp lemon juice
  • Pinch of salt


  • 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 eggplants 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.


Low FODMAP diet: the recommended amount of chickpeas is 1/4 cup (44 grams), so the safe serving is half of the recipe portion. Canned chickpeas have less FODMAPs.