Description
A comforting and nutritious dish featuring roasted eggplants, seasoned chickpeas, and a creamy tahini sauce, perfect for any occasion.
Ingredients
Scale
- 2 medium eggplants, halved lengthwise
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon paprika (smoked)
- ½ teaspoon salt
- ¼ cup tahini
- 2 tablespoons lemon juice
- 2 to 4 tablespoons water
- Small handful fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss the drained chickpeas with 1 tablespoon of olive oil, ground cumin, paprika, and salt. Set aside.
- Brush the cut side of the eggplant halves with the remaining olive oil. Sprinkle with minced garlic and a touch more salt.
- Place the eggplants cut side up on the lined baking sheet, arranging the seasoned chickpeas around them.
- Roast for 35 to 40 minutes, until the eggplants are tender and the chickpeas are golden and crispy.
- Whisk together tahini, lemon juice, and enough water for a smooth consistency.
- Drizzle the tahini sauce over the roasted eggplants and top with chickpeas and parsley. Serve warm.
Notes
For best flavor, let the olive oil and tahini come to room temperature before starting. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: eggplant, chickpeas, tahini, vegetarian, Mediterranean, comfort food
