Roasted Eggplant, Chickpeas, and Cauliflower with Yogurt Sauce

From Buzzfeed.com

Makes 4 servings

Note: I roasted the chickpeas in my toaster oven to save space in the big oven. 

1 medium Italian eggplant
Olive oil
Kosher salt
freshly ground pepper
1 15-oz can chickpeas, drained and rinsed
1/2 teaspoon paprika
1 large head cauliflower, cored and broken into bite-sized pieces
2 tablespoon hummus 
juice of 1 lemon, divided
1/2 cup Greek yogurt (unless you're Alli)
1 tablespoon chopped parsley

Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper. Cut eggplant into 1/2-inch cubes, and transfer to a medium mixing bowl. Toss the eggplant with 2 tablespoons olive oil, kosher salt, and freshly ground pepper. Let the salted eggplant sit out at room temperature for at least 30 minutes and up to an hour. In the meantime, prepare the roasted cauliflower and chickpeas. 

In a medium mixing bowl, toss the cauliflower with 1 tablespoon olive oil and 1/4 teaspoon kosher salt, then transfer to a lined baking sheet and spread the pieces out in a single, even layer. Roast 40 minutes, until cauliflower is cooked and slightly browned, turning the baking sheet halfway through.

In a medium mixing bowl, stir together chickpeas, 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/2 teaspoon paprika, then transfer the chickpeas to a lined baking sheet and spread them out into an even layer. Roast 20-25 minutes, until chickpeas are golden brown and crispy on the outside, turning and shaking the baking sheet halfway through.

Spread eggplant out evenly over the parchment-lined baking sheet. Roast for 30 minutes, eggplant cubes are soft all the way through.

While the eggplant is roasting, mix the roasted chickpeas, roasted cauliflower, hummus, and the juice of half a lemon in a medium mixing bowl. Toss until everything is evenly coated in hummus.

To make the parsley yogurt sauce, mix yogurt, the juice of half a lemon, and chopped parsley in a small mixing bowl.

To serve, add the eggplant cubes to the chickpea-cauliflower mixture, then top with the yogurt sauce.

228 calories, 7.7 g fat (1 g saturated fat), 32.4 g carbohydrate (8.7 g fiber, 1.3 g sugar), 10.7 g protein, 386 mg sodium, 1.3 mg cholesterol