If you love bold flavors, this Mediterranean roasted eggplant will be your new favorite recipe! Roasted until irresistibly soft, the eggplant is seasoned with warm spices and finished with creamy tahini, crispy chickpeas, and za’atar for a vibrant, flavor-packed dish!
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About This Recipe
This Mediterranean roasted eggplant with tahini is packed with bold flavors, warm spices and incredible textures. The roasted eggplant becomes irresistibly soft, while the lemon slices char and caramelize for a bright, tangy bite. Crispy chickpeas add crunch, roasted beets bring a touch of sweetness and a generous drizzle of creamy tahini sauce ties everything together.
Inspired by baba ghanoush, this mediterranean eggplant dish layers cumin, coriander, sumac, and za’atar for a deep, earthy warmth. Completely vegan and effortless, everything roasts at the same temp, making it as easy as it is flavorful. Serve it as a stunning main or pair it with Mediterranean yellow rice, either way, its bold flavors and pops of color make this a true showstopper!
📋 Ingredients
- Eggplant – Look for firm, glossy eggplants with smooth skin and no soft spots. Smaller eggplants tend to be less bitter and have fewer seeds.
- Lemon – Thinly sliced lemons roast alongside the eggplant, caramelizing for a bright, tangy bite.
- Chickpeas – Use canned or cooked chickpeas, but be sure to dry them well before roasting for maximum crispiness.
- Tahini – A creamy sesame paste that ties everything together. For the best flavor, use a high-quality tahini that’s smooth and pourable. Here’s my go-to tahini sauce recipe!
- Beets – Roast your own for the sweetest, most flavorful result! Simply wrap whole beets in foil and roast until fork-tender, then peel and cube.
- Mediterranean Spices – Warm, earthy spices like cumin, coriander, sumac, and za’atar add layers of bold flavor. Learn more about Mediterranean spices here!
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Other Toppings: Add a sprinkle of pomegranate seeds or drizzle of pomegranate molasses for a sweet-tart contrast. Take inspiration from Turkish style eggplant dip and add roasted peppers.
- Different Herbs: Use different herbs to garnish, such as cilantro or mint.
- Tahini Sauce: Customize your tahini sauce with different flavors, like lemon herb tahini for a fresh, zesty twist or avocado tahini for extra creaminess.
⏲️ Instructions
Prep the eggplant. Place eggplant halves cut-side up. Using a knife, cut diagonal slits into the flesh, being careful not to pierce the skin.
Season and roast the eggplant. Brush eggplant with olive oil, season with cumin, coriander, and salt and top with lemon slices. Roast for 40-45 minutes until the eggplant is very soft.
Roast the chickpeas. On a baking sheet, toss chickpeas with olive oil, cumin, paprika, salt, and pepper. Roast at 425°F for 20-25 minutes, shaking the pan halfway through, until crispy.
Assemble and serve. Drizzle tahini sauce over the roasted eggplant and top with crispy chickpeas, roasted beets (if using), za’atar, sumac, olive oil drizzle and chopped parsley.
📍 Recipe Tips
- Test the eggplant for doneness. It should be completely soft when pierced with a fork.
- Roast everything at 425°F: Chickpeas take about 25 minutes, while eggplant needs 40-45 minutes for the best texture.
- Roasted Beets: If using large raw beets, cut them in half and wrap them in foil, then roast at 425°F until a knife slides in easily. Once cool, peel and chop into cubes for the perfect sweet contrast to the savory eggplant.
- Tahini Sauce Tips: If your tahini sauce thickens in the fridge, whisk in a bit of water to thin it out. Store in an airtight container (like a mason jar) for up to 5 days.
Serving Suggestions
This Mediterranean roasted eggplant pairs beautifully with a variety of bold and vibrant sides. Drizzle Zhoug sauce over the top for a spicy, herby kick, or sumac onions for a tangy crunch.
For a bright and refreshing side, pair it with Israeli chopped salad. If you’re making it a full meal, Persian jeweled rice adds stunning color and flavor.
More Eggplant Recipes to Try
Mediterranean Roasted Eggplant with Tahini and Chickpeas
LittleFerraroKitchen.com
Equipment
Ingredients
For the Eggplant
- 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
For the 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
For the 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
Optional: Roasted Beets
- 2 medium beets cooked and cubed (see roasting instructions below)
Instructions
Roast the Eggplant
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Place eggplant halves cut-side up. Using a knife, cut diagonal slits into the flesh, being careful not to pierce the skin.
- Brush with olive oil, then season with cumin, coriander, and salt. Top with thin lemon slices.
- Roast for 40-45 minutes until the eggplant is very soft and a fork easily pierces through.
Roast the Chickpeas
- On a separate baking sheet, toss chickpeas with olive oil, cumin, paprika, salt, and pepper.
- Roast at 425°F for 20-25 minutes, shaking the pan halfway through, until crispy.
(Optional) Roast the Beets
- If using fresh beets, preheat oven to 400°F.
- Wrap whole beets in foil and place them on a baking sheet.
- Roast for 45-60 minutes, depending on size, until a knife easily pierces through.
- Let cool, then peel and cut into cubes.
Make the Tahini Sauce
- In a bowl or food processor, whisk together tahini, lemon juice, coriander, cumin, and salt.
- Slowly add water, one tablespoon at a time, until the sauce reaches a smooth, spoonable consistency (similar to honey).
Assemble & Serve
- Spoon tahini sauce over the roasted eggplant.
- Top with crispy chickpeas, cubed roasted beets (if using), za’atar, sumac, and chopped parsley.
- Drizzle with additional olive oil and serve warm.
Notes
-
- Test the eggplant for doneness. It should be completely soft when pierced with a fork.
- Roast everything at 425°F: Chickpeas take about 25 minutes, while eggplant needs 40-45 minutes for the best texture.
- Tahini Sauce Tips: If your tahini sauce thickens in the fridge, whisk in a bit of water to thin it out. Store in an airtight container (like a mason jar) for up to 5 days.
- Serving Suggestions: Drizzle Zhoug sauce over the top for a spicy, herby kick, or add a spoonful of sumac onions for a tangy contrast. Serve alongside Israeli chopped salad and if you’re looking to make this a full meal, Persian jeweled rice is a stunning choice!
Diana says
Best thing i've ever done with an eggplant.
Have also never thought of roasting chickpeas!
This dish was incredible. Supremely delicious. thanks so much Samantha! 🙂
Samantha Ferraro says
You are so welcome Diana. My Mom got me started on thinking outside the box and experimenting with wonderful different flavors. It really is fun finding new recipes isn't it! Thank you so much for the great feedback, have a wonderful holiday, Samantha.