Everyone loves pasta. It is super easy to make, simple and so delicious. In this recipe, I used baked eggplant to make this meal a lot more fun and creamy. This vegan eggplant sauce with roasted chickpeas is so delicious, flavorful, and perfect for an easy dinner.
Baked eggplant is so creamy. The most important part of making this amazing eggplant pasta sauce is baking the eggplant.
I baked the whole eggplant because I wanted the juices to stay inside. The baking process took about 40 minutes, but it varies in the size of the eggplant. Always make sure that your eggplant is cooked completely. It should be soft, squishy, and tender.
When the eggplant is fully cooked, you will have an amazing base for this extra creamy eggplant pasta sauce.
Let's make this amazing vegan eggplant sauce with roasted chickpeas
First, you will need to bake the eggplant. In this recipe, I used 2 medium-sized eggplants and I bake them whole.
This baking process will take 30-40 minutes depending of the size of the eggplant.
When eggplants are fully baked, we can add a little bit of oil into a pan along with garlic and seasonings. Cook for a few seconds, until it turns fragrant. Next, add in baked eggplant (without skin) and cook for 5 minutes.
Lastly, add in soy cream and soy milk and bring it to a boil. The very last step is to add lemon juice and you are basically done!
For the roasted chickpeas, you will need a little bit of oil on the pan, a few spices, and cooked chickpeas.
Put everyhing into a pan and roast for a few minutes or until crispy and golden.
Serve with cooked pasta, eggplant sauce, roasted chickpeas and fresh arugula. Enjoy!
This vegan eggplant sauce with roasted chickpeas is so creamy, perfectly flavorful, and rich in flavor. Such a perfect cozy meal for a simple dinner. Serve with your favorite pasta and fresh arugula.
This vegan eggplant sauce with roasted chickpeas is:
- Easy to make
- 100% delicious
If you are searching for healthy pasta recipes, here are some of my favorites:
Vegan eggplant sauce with roasted chickpeas
- 2 eggplants
- 2 tbsp oil
- 1 garlic
- 1/2 tsp salt
- 1/2 tbsp black pepper
- 1/2 tbsp onion powder
- 1/2 cup soy cream /soy milk
- 1 cup soy milk
- Juice of half of lemon
- 1 tbsp oil
- 2 cups cooked chickpeas
- 1/2 tsbp garlic powder
- 1/2 tbsp paprika
- 1/3 tbsp smoked paprika
- 1/3 tbsp cumin
- 1/2 tsp salt
- 1/3 tbsp black pepper
- First, cook whole eggplants in the oven for about 30-40 minutes until soft and squishy.
- Next, in the pan fry garlic in the oil, add in roasted eggplant (without skin) spices, and cook for about 1 minute. Then add in soy cream, and soy milk. Cook for about 5 minutes and lastly add lemon juice.
- Next, add oil into a separate pan along with chickpeas and spices. Cook for about 5 minutes or until crispy.
- Serve with cooked pasta and arugula. Enjoy!