Name: Groovy 70s California Dinner Platter: Eggplant “Steak” with Lemon-Herb Gremolata, Par-Cooked Zucchini Ribbons & Crispy Chickpea Shag Croutons
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 large eggplants, sliced into 1-inch thick rounds; 2 large zucchini, shaved into ribbons with a peeler; 1 cup cooked chickpeas, patted dry; 3 tbsp olive oil, divided; 1 tsp smoked paprika; 1/2 tsp garlic powder; Salt and black pepper, to taste; 1 lemon, zested and juiced; 1/4 cup fresh parsley, finely chopped; 1 tbsp fresh oregano, finely chopped (or 1 tsp dried); 2 cloves garlic, minced; 1/2 tsp chili flakes (optional); 1/2 cup vegan yogurt (unsweetened, for serving); 1 tbsp capers, chopped (optional, for garnish)

Groovy 70s California Dinner Platter: Eggplant “Steak” with Lemon-Herb Gremolata, Par-Cooked Zucchini Ribbons & Crispy Chickpea Shag Croutons

CrushedLemon1034

This dinner is a love letter to the lush, playful soul of California in the 1970s—think bold flavors, vibrant colors, and a little bit of funk. Eggplant “steaks” evoke the era’s flair for hearty, plant-based feasts, while smoky chickpeas recall the infamous shag carpeting (but taste way better!). Par-cooked zucchini ribbons keep things light and fresh, and a zesty gremolata brings a citrusy, herbaceous finish. Layered textures, retro spirit, and a groovy presentation make this the ultimate dinner party showstopper—no disco ball required.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
Sprinkle eggplant rounds with salt and let sit for 10 minutes, then pat dry. Brush both sides with 1 tbsp olive oil and season with black pepper. Arrange on one baking sheet.
Toss chickpeas with 1 tbsp olive oil, smoked paprika, garlic powder, and a pinch of salt. Spread on the second baking sheet.
Roast eggplant and chickpeas in the oven for 20-25 minutes, flipping eggplant once halfway, until the eggplant is golden and tender and chickpeas are crispy. Remove from oven.
Meanwhile, bring a large pot of salted water to a boil. Add zucchini ribbons and par-cook for 1 minute. Drain immediately and plunge into ice water to stop cooking. Drain and pat dry.
In a small bowl, mix lemon zest, lemon juice, parsley, oregano, minced garlic, 1 tbsp olive oil, and chili flakes to create the gremolata.
To assemble, arrange eggplant “steaks” on a platter. Top with gremolata. Pile zucchini ribbons alongside and sprinkle with crispy chickpea “shag” croutons. Dollop with vegan yogurt and scatter capers if desired.
Serve immediately, with a retro playlist and your favorite 70s outfit!