Pinched by ash on din din | Food idea, Delicious food, Food

why make this recipe

This dish is simple, fast, and full of smoky flavor. It uses common ingredients and a small pinch of ash-like char from roasting to give a warm, deep taste. It works for a quick weeknight meal or a small gathering.

introduction

Pinched by ash on din din is a smoky roasted vegetable and chickpea mix. It is easy to make and uses oven or grill heat to get a light char. If you want ideas for serving this at a small get-together, check these anti-Valentines Day party ideas for simple pairings. The steps below are clear and use plain words.

how to make Pinched by ash on din din

This recipe roasts vegetables until they get a little black on the edges. Then you squeeze lemon and stir in herbs and oil. The result is smoky, soft, and bright at the same time.

Ingredients :

• 2 medium eggplants
• 2 red bell peppers
• 1 large red onion
• 2 large tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt (more to taste)
• 1/4 tsp black pepper
• Juice of 1 lemon
• 2 tbsp chopped fresh parsley or cilantro
• Optional: pinch of chili flakes

Directions :

1. Preheat oven to 425°F (220°C) or heat a grill to high.
2. Cut eggplants in half lengthwise. Cut peppers in halves and remove seeds. Slice onion into thick rings. Halve tomatoes.
3. Place all vegetables on a baking sheet skin-side up for eggplant and peppers. Drizzle 2 tbsp olive oil over them. Roast 25–30 minutes until edges are charred and soft. If using grill, grill until char marks and soft.
4. While vegetables roast, toss chickpeas with 1 tbsp olive oil, smoked paprika, salt, and pepper. Spread on a small sheet and warm in oven 10 minutes or heat in a pan for 5 minutes.
5. When vegetables are done, let cool 5 minutes. For eggplant and peppers, peel off loose charred skin if you like a smoother bite, or keep it for more smoke.
6. Chop the vegetables roughly. Place in a large bowl. Add chickpeas, minced garlic, lemon juice, parsley, and chili flakes if using.
7. Toss gently. Taste and add more salt, pepper, or lemon as needed. Serve warm or at room temperature.

how to serve Pinched by ash on din din

Serve on toast, with rice, or as a side to grilled meat or fish. It pairs well with yogurt or a simple tahini drizzle. For a light meal, serve over fresh greens and a slice of crusty bread.

how to store Pinched by ash on din din

Cool to room temperature, then store in an airtight container. Keep in the fridge up to 4 days. Reheat gently in a pan or eat cold. Do not leave out more than 2 hours at room temperature.

tips to make Pinched by ash on din din

• Roast until soft with some black edges for the smoky “ash” flavor.
• Remove skins only if you dislike the char texture.
• Use fresh lemon to brighten the dish.
• Taste and adjust salt and lemon at the end.
• Warm chickpeas separately so they do not get soggy.

variation (if any)

• Add crumbled feta or goat cheese for creaminess.
• Swap chickpeas for white beans or lentils for a different texture.
• Add a teaspoon of honey or pomegranate molasses for a sweet contrast.
• Make it spicy with extra chili flakes or a dash of hot sauce.

FAQs

Q: Can I make this without eggplant?
A: Yes. Use zucchini or mushrooms instead. They roast well and still give a smoky note.

Q: Can I use a stovetop pan instead of oven?
A: Yes. Char vegetables in a hot pan or broil them in the oven for a similar result.

Q: How long will leftovers keep?
A: Up to 4 days in the fridge in a sealed container.

Q: Is this recipe vegan?
A: The base recipe is vegan. Add cheese only if you want a non-vegan variation.

Pinched by Ash on Din Din

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegan

Print Recipe

Pin Recipe

---

Description

A smoky roasted vegetable and chickpea mix, perfect for a quick weeknight meal or small gathering.

---

Ingredients

Scale 1x2x3x

• 2 medium eggplants
• 2 red bell peppers
• 1 large red onion
• 2 large tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt (more to taste)
• 1/4 tsp black pepper
• Juice of 1 lemon
• 2 tbsp chopped fresh parsley or cilantro
• Optional: pinch of chili flakes

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 425°F (220°C) or heat a grill to high.
2. Cut eggplants in half lengthwise, cut peppers in halves and remove seeds, slice onion into thick rings, and halve tomatoes.
3. Place all vegetables on a baking sheet skin-side up for eggplant and peppers. Drizzle 2 tbsp olive oil over them. Roast for 25–30 minutes until edges are charred and soft, or grill until char marks and soft.
4. While vegetables roast, toss chickpeas with 1 tbsp olive oil, smoked paprika, salt, and pepper. Spread on a small sheet and warm in oven for 10 minutes or heat in a pan for 5 minutes.
5. When vegetables are done, let cool for 5 minutes. Peel off loose charred skin from eggplant and peppers if desired.
6. Chop the vegetables roughly and place in a large bowl. Add chickpeas, minced garlic, lemon juice, parsley, and chili flakes if using.
7. Toss gently and taste, adding more salt, pepper, or lemon as needed. Serve warm or at room temperature.

---

Notes

Roast until soft with some black edges for the smoky flavor. Feel free to add crumbled feta or goat cheese for creaminess.

---

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 10g
• Protein: 15g
• Cholesterol: 0mg