A hearty and healthy grilled eggplant served with chickpea tomato stew. These can be served together or separately but they are a match made in heaven! This is a relatively simple recipe that you can make on a weeknight.
This recipe emerged from necessity. I was 19, broke, a vegan, and in college. I needed something cheap, quick, healthy, and abundant. This recipe has become a staple of mine and I still eat it throughout the week many times. It has staying power. It’s easy to make and yields a lot of food. I usually like to make this on Sunday night in preparation for the week.