Chickpea Eggplant Ramen
1. Cut the Eggplant into large triangles. Toss in pan on medium heat with a teaspoon of oil. If it starts to stick, I add a little water to prevent it. Next toss in your garlic, onions, cilantro, and can of chickpeas.
2. Sautee everything for about 10 minutes until the eggplant and chickpeas are tender.
3. You can serve over quinoa, or have it as a Ramen salad. Add the Braggs liquid Aminos, and Nutrional Yeast for added flavor and nutrients.
I used leftover Eggplant from last nights dinner. You can use whatever veggies you have. When I served it to my daughter I cut the eggplant into bite size pieces, and also removed the skin for her. She had hers over Quinoa, with some leftover Butternut Squash aswell. I ate mine as a hot ramen salad. This is packed full of protein. It's very filling, and super easy to put together.