Mediterranean·vegetarian·easy

Mediterranean Baked Eggplant with Chickpeas and Tahini

Name: Mediterranean Baked Eggplant with Chickpeas and Tahini
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 large (about 1 kg) eggplants; 400g canned chickpeas, drained and rinsed; 3 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 2 garlic cloves, minced; 1/2 cup tahini; 1/4 cup lemon juice; 1/4 cup water; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh parsley, chopped; 2 tbsp pomegranate seeds (optional)

This dish is a celebration of Mediterranean flavors, inspired by the rustic charm of baba ganoush and the heartiness of a falafel wrap. Imagine tender eggplant halves, roasted until silky, nestled with spiced chickpeas and topped with a creamy tahini sauce. The aroma of cumin and smoked paprika fills your kitchen, evoking memories of sun-drenched markets. Each bite offers a perfect balance: the earthy eggplant, the nutty chickpeas, the tangy tahini, and a burst of fresh herbs. It's a wholesome, satisfying meal that brings the warmth of the Mediterranean to your table, perfect for a cozy dinner or a festive gathering.

60 min(prep 20 + cook 40)

4 servings

420 kcal

Ingredients

eggplants2 large (about 1 kg)
canned chickpeas, drained and rinsed400g
olive oil3 tbsp
ground cumin1 tsp
smoked paprika1 tsp
garlic cloves, minced2
tahini1/2 cup
lemon juice1/4 cup
water1/4 cup
salt1 tsp
black pepper1/2 tsp
fresh parsley, chopped1/4 cup
pomegranate seeds (optional)2 tbsp

Directions

1
Preheat the oven to 200°C (400°F). Halve the eggplants lengthwise and score the flesh in a diamond pattern. Brush with 1 tbsp olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-35 minutes, until tender and collapsed.
2
While the eggplants roast, heat 1 tbsp olive oil in a skillet over medium heat. Add the chickpeas, cumin, smoked paprika, and minced garlic. Sauté for 5 minutes until fragrant. Season with salt and pepper to taste.
3
In a small bowl, whisk together the tahini, lemon juice, water, and a pinch of salt until smooth and creamy. Adjust consistency with more water if needed.
4
Once the eggplants are done, transfer to a serving platter. Gently press the centers to create a hollow. Spoon the chickpea mixture over the eggplants.
5
Drizzle generously with the tahini sauce. Sprinkle with fresh parsley and pomegranate seeds, if using. Serve warm with warm pita bread.

#mediterranean #vegetarian #eggplant #chickpeas #tahini

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