Mediterranean Baked Eggplant with Chickpeas and Tahini
Imagine the deep, smoky aroma of roasted eggplant mingling with the earthy goodness of chickpeas, all brought together by a creamy, lemony tahini sauce. This dish is my go-to for a cozy yet elegant dinner. The eggplant becomes melt-in-your-mouth tender, while the chickpeas add a satisfying bite. A sprinkle of fresh parsley and toasted pine nuts gives it a delightful crunch. It's a celebration of Mediterranean flavors, simple yet sophisticated, and it never fails to impress. Whether you're a longtime fan of eggplant or new to it, this recipe will win you over.
Ingredients
- eggplants2 large (about 1 kg)
- canned chickpeas400g, drained and rinsed
- olive oil3 tbsp
- garlic cloves3, minced
- ground cumin1 tsp
- smoked paprika1 tsp
- tahini1/2 cup
- lemon juice1/4 cup
- water1/4 cup
- salt1 tsp
- black pepper1/2 tsp
- fresh parsley1/4 cup, chopped
- pine nuts2 tbsp, toasted
Directions
- 1
Preheat oven to 200°C (400°F). Cut eggplants in half 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 eggplant roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add garlic and cook for 1 minute until fragrant. Add chickpeas, cumin, smoked paprika, and a pinch of salt. Cook for 5 minutes, stirring occasionally. Set aside.
- 3
In a small bowl, whisk together tahini, lemon juice, water, and a pinch of salt until smooth and creamy. Adjust consistency with more water if needed.
- 4
When eggplant is done, scoop out the flesh, leaving a thin shell. Chop the flesh roughly and mix with the chickpeas.
- 5
Divide the chickpea-eggplant mixture among the eggplant shells. Drizzle with tahini sauce and sprinkle with parsley and pine nuts. Serve warm.
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