Name: Mediterranean Roasted Eggplant with Tahini and Chickpeas Recipe
Prep time: 10 min
Cook time: PT-491349H23M32S
Total time: PT-491349H23M32S
Cuisine: Mediterranean
Ingredients: 2 large eggplants (cut in half lengthwise or quarters if very large); 2-3 tablespoons olive oil; ½ teaspoon cumin; ½ teaspoon coriander; ½ teaspoon kosher salt; 1 lemon (very thinly sliced); 1 cup cooked chickpeas (or 1 can, drained and rinsed); ½ teaspoon cumin; ½ teaspoon paprika; ¼ teaspoon salt; Black pepper (to taste); 2 tablespoons olive oil; ¼ cup tahini; 2 teaspoons lemon juice (about ½ a lemon); ¼ teaspoon coriander; ¼ teaspoon cumin; ¼ teaspoon kosher salt; 2-3 tablespoons water (to thin consistency, if needed); 2 medium beets (cooked and cubed, see roasting instructions below); 1-2 tablespoons chopped parsley; 1-2 tablespoons olive oil (for drizzling); 1 teaspoon za’atar; 1 teaspoon sumac

Jump to Recipe· 4.3 from 40 reviews

I am beyond excited to share this absolutely delightful Mediterranean Roasted Eggplant with Tahini and Chickpeas Recipe that has quickly become a true favorite in my kitchen. Imagine tender, caramelized eggplant bursting with fragrant spices, topped with crunchy, golden chickpeas, and generously drizzled with a luscious, tangy tahini sauce. This dish perfectly balances vibrant flavors and textures, embodying the essence of Mediterranean cuisine in every bite. Whether you’re a longtime fan of roasted veggies or just looking to try something new, this recipe is sure to impress and satisfy.

Ingredients You’ll Need

Three long light green eggplants are shown lying cut in half lengthwise on a silver foil surface. Each eggplant half has shallow diagonal cuts creating a grid pattern on the pale inside flesh, with the outer skin forming a thin green border. The silver foil underneath reflects light and has a slightly crumpled texture. photo taken with an iphone --ar 4:5 --v 7

The magic of this Mediterranean Roasted Eggplant with Tahini and Chickpeas Recipe lies in its simple yet essential ingredients. Each one plays a crucial role, contributing to the depth of flavor, perfect texture, and beautiful presentation you’ll love. From aromatic spices to fresh lemon and wholesome chickpeas, these ingredients come together seamlessly to create a stunning dish.

Eggplants: Two large ones, cut lengthwise, providing a tender, creamy base for the toppings.
Olive oil: Adds richness and helps the eggplant roast to a golden perfection.
Cumin and Coriander: These warm spices give a fragrant, earthy background flavor.
Kosher salt: Enhances all the natural flavors without overpowering them.
Lemon slices: Thinly sliced for freshness and a slight citrus zing during roasting.
Cooked chickpeas: Adds a satisfying crunch and protein to balance the softness of the eggplant.
Paprika and black pepper: Provide smoky heat and a little kick to the chickpeas.
Tahini: The star ingredient of the sauce, creamy and nutty, elevating every forkful.
Lemon juice: Brightens the tahini sauce with acidity.
Water: Used to thin the tahini sauce to the perfect consistency.
Cooked beets (optional): Cubed for sweetness and added vibrant color.
Parsley: Freshly chopped, it adds a burst of green and subtle herbaceous notes.
Za’atar and sumac: Classic Middle Eastern spices to sprinkle on top, finishing with traditional flair.

How to Make Mediterranean Roasted Eggplant with Tahini and Chickpeas Recipe

Step 1: Roast the Eggplant

Start by preheating your oven to 425°F and lining a baking sheet with parchment paper. Cut the eggplants in half lengthwise (or quarters if they’re very large). Using a sharp knife, gently score the flesh with diagonal slits—this helps the flavors soak in and cooks the eggplant evenly. Brush the surface generously with olive oil, then sprinkle with cumin, coriander, and kosher salt. Top with those thin lemon slices you prepared earlier. Roast for about 40 to 45 minutes, until the eggplant is incredibly soft and a fork slides in without resistance. The aroma filling your kitchen here is seriously addictive.

Step 2: Roast the Chickpeas

While the eggplant is roasting, toss your drained and rinsed chickpeas with olive oil, cumin, paprika, salt, and black pepper on a separate baking sheet. Pop them into the oven at 425°F and roast for 20 to 25 minutes, shaking the pan halfway through to ensure they crisp up evenly. These chickpeas turn satisfyingly crunchy, adding a gorgeous contrast to the soft eggplant.

Step 3: (Optional) Roast the Beets

If you want to include those beautiful beets, preheat your oven to 400°F. Wrap your whole beets in foil and place on a baking sheet. Roast for 45 to 60 minutes, depending on their size, until tender when pierced with a knife. Allow them to cool before peeling and cutting into cubes. The roasted beets bring a natural sweetness and gorgeous jewel-like color to your dish.

Step 4: Make the Tahini Sauce

In a bowl or food processor, combine tahini, lemon juice, coriander, cumin, and kosher salt. Whisk or pulse to combine, then slowly add water one tablespoon at a time while mixing, until the sauce reaches a smooth, spoonable consistency reminiscent of honey. This creamy sauce is the flavorful crown jewel of the Mediterranean Roasted Eggplant with Tahini and Chickpeas Recipe.

Step 5: Assemble and Serve

Once all components are ready, spoon the luscious tahini sauce generously over your roasted eggplant. Top with the crunchy chickpeas and cubed roasted beets if using. Sprinkle za’atar, sumac, and chopped parsley all over, then drizzle with a little more olive oil for that shiny, irresistible finish. Serve warm and prepare to fall in love with every flavor-packed bite.

How to Serve Mediterranean Roasted Eggplant with Tahini and Chickpeas Recipe

A shiny metal baking pan lined with crinkled aluminum foil holds a single layer of roasted chickpeas spread out evenly. The chickpeas are golden brown with darker spots from roasting, showing a rough texture with some seasoning powder sprinkled around. The pan sits on a stove with black grates visible on the sides, and the surface beneath the pan has been changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh, bright garnishes like chopped parsley add a fresh herbal note, while za’atar and sumac deliver that authentic Mediterranean tang that makes the dish pop. A drizzle of olive oil right before serving enhances the flavors and gives a tempting glossy appeal. Adding thin lemon slices during roasting not only imparts citrus charm but doubles as an edible decorative touch.

Side Dishes

This dish works beautifully alongside freshly baked warm pita bread or flatbreads to scoop up every last bit. A side of fluffy couscous or quinoa also complements it, soaking up the tahini and balancing textures. For a complete meal, add a lightly dressed green salad or even some roasted vegetables to keep the Mediterranean theme going strong.

Creative Ways to Present

To impress your guests or family, serve the Mediterranean Roasted Eggplant with Tahini and Chickpeas Recipe on a rustic wooden board or a vibrant ceramic platter. Layer the eggplant and toppings artistically, letting the colorful beets and green parsley shine. For a casual feel, offer all components separately for “build-your-own” bowls. Either way, this dish’s colors and aroma will make anyone eager to dig in.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days. Keep the tahini sauce separate if possible, as it can thicken or change texture when chilled. When refrigerated, roasted eggplant may become firmer but reheats wonderfully.

Freezing

You can freeze the roasted eggplant and chickpeas, but for best texture, I recommend freezing them separately in airtight containers. The tahini sauce is best made fresh or stored in the fridge rather than frozen, as its texture can alter after thawing.

Reheating

To reheat, warm the eggplant and chickpeas gently in a 350°F oven for about 10-15 minutes until heated through. Avoid microwave reheating if possible to preserve texture. Add fresh tahini sauce or stir it well before serving to bring back the creamy lushness.

FAQs

Can I use canned eggplant instead of fresh?

Fresh eggplant is best for roasting because it softens beautifully and absorbs flavors well. Canned eggplant often lacks the texture needed for this recipe, so stick with fresh for optimal results.

Is this dish vegan and gluten-free?

Absolutely! This recipe is both vegan and gluten-free, making it a fantastic option for many dietary preferences without compromising flavor or satisfaction.

Can I prepare the tahini sauce in advance?

Yes, definitely! Making the tahini sauce a day ahead allows the flavors to deepen. Just give it a good stir and possibly thin with a splash of water before serving.

What if I don’t have za’atar or sumac?

No worries! These spices add authentic Middle Eastern flair, but you can substitute with a sprinkle of smoked paprika or lemon zest for a similar brightness and aroma.

How spicy is this Mediterranean Roasted Eggplant with Tahini and Chickpeas Recipe?

It’s mild to moderate in spice due to cumin and paprika, but you can easily adjust by adding a pinch of cayenne or chili flakes if you love some heat.

Final Thoughts

I genuinely hope you give this Mediterranean Roasted Eggplant with Tahini and Chickpeas Recipe a try soon. It’s one of those dishes that feels sophisticated yet surprisingly simple to make, and it never fails to bring smiles around the table. The combination of textures and vibrant tastes is comfort and celebration in a single plate. Happy cooking and even happier eating!