Habanero Eggplant "Tenders" with Biena Chickpeas

Are you looking for a fun, new recipe to try out for the Big Game on Sunday? Check out our healthier, spicier twist on the classic chicken finger!

Eggplant Tenders
1 bag of Biena Habanero Roasted Chickpeas
½ cup JustEgg 
2 eggplants
Olive oil
Oil spray

Vegan Ranch
1.5 cup vegan yogurt
4 diced scallions
2 tbsp chives
1 tsp dill
Salt
Pepper

1. Preheat oven to 450 degrees.

2. Pour Biena Habanero Roasted Chickpeas into a zip lock bag. Use a mallet (or whatever you have available) to crush the chickpeas. Pour onto a baking sheet. Slice eggplant into strips. Place in a bowl, drizzle with olive oil and sprinkle with salt and pepper.

3. Pour 1/2 cup of JustEgg into a bowl. Dip eggplant strips into the JustEgg and then roll them in the crushed Habanero Biena Roasted Chickpeas. Place on a parchment paper-lined baking sheet and spray with oil. Bake for 10 minutes, flip and bake for 5 more minutes. (Tip: You can also cook these tenders in an air fryer! Preheat to 375 degrees and cook for 4-5 minutes on each side).

4. For ranch dipping sauce, add all ingredients into a food processor or blender. Blend for 15 seconds. Pour into a bowl. ENJOY!