Ingredients
Eggplant and Seasoning
- 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)
Roasted Chickpeas
- 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
Tahini Sauce
- 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)
Roasted Beets (Optional)
- 2 medium beets (cooked and cubed, see roasting instructions below)
Garnishes
- 1-2 tablespoons chopped parsley
- 1-2 tablespoons olive oil (for drizzling)
- 1 teaspoon za’atar
- 1 teaspoon sumac
Instructions
- Preheat the Oven and Prepare Eggplant: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Cut the eggplants in half lengthwise (or quarters if very large). Place them cut-side up on the baking sheet. Using a knife, score diagonal slits into the flesh without piercing the skin to allow for thorough roasting.
- Season and Roast Eggplant: Brush the eggplant halves with olive oil, then sprinkle with cumin, coriander, and kosher salt. Layer thin lemon slices over the top. Roast in the preheated oven for 40-45 minutes until the eggplant is very soft and easily pierced with a fork.
- Prepare Chickpeas for Roasting: On a separate baking sheet, combine the cooked or canned chickpeas with olive oil, cumin, paprika, salt, and black pepper. Toss well to coat.
- Roast Chickpeas: Roast the chickpeas at 425°F (220°C) for 20-25 minutes, shaking the pan halfway through to ensure even crisping. Remove when chickpeas are crispy and golden.
- Optional: Roast the Beets: If using fresh beets, preheat oven to 400°F (204°C). Wrap whole beets in aluminum foil and place on a baking sheet. Roast for 45-60 minutes, depending on size, until a knife easily pierces through. Once cooled, peel and cut into cubes.
- Make the Tahini Sauce: In a bowl or food processor, whisk together tahini, lemon juice, coriander, cumin, and kosher salt. Gradually add water one tablespoon at a time while whisking until the sauce reaches a smooth, spoonable consistency similar to honey.
- Assemble the Dish: Spoon the tahini sauce generously over the warm roasted eggplant. Top with the crispy roasted chickpeas, cubed roasted beets if using, then sprinkle with za’atar, sumac, and chopped parsley. Drizzle with additional olive oil to finish.
- Serve: Serve the Mediterranean roasted eggplant warm as a main course or substantial side dish, enjoying the harmonious blend of creamy, crunchy, and bright flavors.
Notes
- You can substitute canned chickpeas for cooked for convenience; just be sure to drain and rinse them before roasting.
- Roasting the beets is optional but adds a lovely earthiness and color contrast to the dish.
- Adjust the thickness of the tahini sauce with more or less water, depending on your preference for drizzling or dipping.
- Za’atar and sumac add authentic Mediterranean flavors but can be omitted or substituted with smoked paprika and dried thyme if unavailable.
- For a vegan and gluten-free meal, ensure that your tahini and spices contain no additives.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes (eggplant) + 20-25 minutes (chickpeas) + 45-60 minutes (optional beets)
- Category: Roasting
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
