Roasted Eggplant with Tahini and Chickpeas

Ingredients

• 1 large Eggplant
• 1 15-oz can Chickpeas
• 3 tbsp Olive oil
• 0.25 cup Tahini
• 2 tbsp Lemon juice
• 1 clove Garlic
• 0.5 tsp Cumin
• 0.25 tsp Paprika
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Fresh parsley

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Cut eggplant into 1-inch thick slices.
3. 3Brush eggplant slices with 2 tbsp olive oil and season with salt and pepper.
4. 4Roast eggplant for 25-30 minutes, or until tender and golden brown.
5. 5While eggplant is roasting, drain and rinse chickpeas.
6. 6In a bowl, toss chickpeas with remaining 1 tbsp olive oil, cumin, paprika, salt, and pepper.
7. 7Spread chickpeas on a baking sheet and roast for the last 10 minutes of the eggplant roasting time.
8. 8In a small bowl, whisk together tahini, lemon juice, minced garlic, and 2 tbsp water until smooth.
9. 9Arrange roasted eggplant on a platter, top with roasted chickpeas, and drizzle with tahini sauce.
10. 10Garnish with fresh parsley before serving.

Related Guides