Eggplant Melts with Fresh Mozzarella & Pan-Fried Chickpeas

[Sincerely-Food-Chef]

Ingredients

• 2 eggplants
• 1 (8 oz) pkg fresh mozzarella cheese
• 2 (15 oz) cans garbanzo beans (chickpeas)
• 2 tomatoes
• cumin, ground
• extra virgin olive oil
• paprika
• salt
• virgin coconut oil

Instructions

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!