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    Home » Recipes » Vegetarian Recipes

    Roasted Eggplant with Tahini, Beets and Chickpeas

    Published: May 26, 2021 by Samantha Ferraro · This post may contain affiliate links · 18 Comments

    Jump to Recipe Print Recipe

    This was originally a play on a deconstructed baba ghanoush, where I took some of baba’s famous flavors of eggplant and lemon and broke them up a bit. What was created was a fantastic Mediterranean roasted eggplant recipe that is hearty enough to be a main dish on its own. The roasted eggplant halves are flavored with warm spices of cumin and topped with crispy chickpeas, creamy tahini and sweet roasted beets. I also like to add thinly sliced lemon to caramelize with the eggplant.

    Deconstructed Baba Ghanoush with Beets and Za'atar via LittleFerraroKitchen.com

    Roasted Eggplant with Tahini

    I took inspiration from baba ghanoush to create this “deconstructed” version. The combination of smoky roasted eggplant with creamy tahini and sweet beets is magical and hearty enough to stand alone as a main course. There are so many bold Mediterranean flavors here and I suggest you play around with some of your favorite Middle Eastern flavors, such as adding a sprinkle of bright sumac, pomegranate seeds or even a drizzle of pomegranate molasses would be fantastic!

    Roasted eggplant is topped with creamy tahini, sweet beets and roasted chickpeas that is hearty enough as a Mediterranean vegetarian entree.

    Mediterranean Roasted Eggplant Recipe

    This is really a simple dish to make but does require a tad bit of prep work where most of the ingredients roast at the time.

    If your eggplant is very thick, cut it lengthwise into quarters, but if yours is thinner, just cut it in half. Other toppings include roasted chickpeas that are roasted at the same temperature, half way through cooking the eggplant. And while the eggplant and chickpeas are cooking, that is a good time to make the tahini sauce and chop parsley.

    Roasted Beets: If you have large beets, cut in half and wrap in foil, then roast at 400 degrees Fahrenheit until you can easily piecere with a knife. Then peel and chop into cubes for your eggplant topping.

    Roasted Eggplant with Tahini, Beets and Chickpeas

    Samantha Ferraro
    Roasted eggplant is topped with creamy tahini, sweet beets and roasted chickpeas that is hearty enough as a Mediterranean vegetarian entree.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Main, Main Course
    Cuisine Mediterranean, Middle Eastern
    Servings 4 servings
    Calories 299 kcal

    Equipment

    Food Processor

    Ingredients
     
     

    Eggplant

    • 2 large eggplant cut in half lengthwise (or if very large, cut in quarters)
    • Olive oil
    • 1/4 teaspoon cumin
    • 1/4 teaspoon coriander
    • 1/4 teaspoon Kosher salt
    • 1 lemon very thinly sliced

    Roasted Beets

    • 1-2 whole beets

    Roasted Chickpeas

    • 1 cup cooked chickpeas or you can use 1 can, drained and rinsed
    • 1/2 teaspoon cumin
    • 1/2 teaspoon paprika
    • 1/2 teaspoon za’atar
    • 1/4 teaspoon Salt and pepper to taste
    • 2 tablespoons Olive oil

    Yogurt Tahini Sauce

    • 1/4 cup tahini
    • 1/4 cup Greek yogurt
    • 1/2 lemon juiced
    • 1 garlic clove grated
    • 1/2 teaspoon paprika
    • 1/4 teaspoon coriander
    • 1/4 teaspoon cumin
    • Pinch of cayenne
    • 1/4 teaspoon Kosher salt
    • 2-3 tablespoons water to thin consistency, if needed

    Additional Toppings

    • Parsley leaves finely chopped
    • Olive oil
    • za'atar and sea salt

    Instructions
     

    • Preheat oven to 400 Fahrenheit and place eggplant on baking sheet Use a knife and cut diagonal slits into the flesh but not through the skin and brush olive oil onto the eggplant.
    • Cut large beets in half and wrap in foil and if you have room on the same baking sheet, place beets on the same sheet.
    • Season eggplant with cumin, coriander, salt and top with lemon slices. Roast eggplant and beets for about 40 minutes until tender and they can be easily pierced with a fork.
    • On another baking sheet, toss together the chickpeas, spices and olive oil and roast chickpeas at the same temperature for about 20 minutes. Once done, remove everything from oven and set aside.
    • As soon as the beets are cool enough to handle, peel the beets and cut into 1 inch cubes.
    • While the vegetables roast, make the tahini sauce. In a food processor, add all tahini sauce ingredients and pulse together until smooth. Add water to help thin the sauce as it should be thin enough to spoon over the eggplant, almost a honey consistency.
    • To assemble, spoon tahini sauce over eggplant and top with roasted chickpeas, roasted beets, za'atar, chopped parsley and another drizzle of olive oil.

    Notes

    I like to make a double batch of tahini sauce and keep it for other uses such as roasted vegetables and salad dressings. 
    Have fun customizing the toppings: such as topping with sumac, cherry tomatoes and toasted pine nuts.

    Nutrition

    Calories: 299kcalCarbohydrates: 33gProtein: 10gFat: 17gSaturated Fat: 2gCholesterol: 1mgSodium: 456mgPotassium: 811mgFiber: 12gSugar: 12gVitamin A: 341IUVitamin C: 28mgCalcium: 96mgIron: 3mg
    Keyword Mediterranean roasted eggplant recipe, roasted eggplant with tahini
    Tried this recipe?Let us know on Instagram!

    This post was originally published in March, 2014 and updated in May 2021 with nutritional information and clearer instructions.

    More Vegetarian Recipes

    • Greek Rice Pilaf with Orzo
    • Turkish Red Lentil Soup with Mint and Lemon (Mercimek Çorbasi)
    • Greek Fries with Feta and Tzatziki
    • Homemade Tzatziki Sauce (with Pita Chips)

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    Reader Interactions

    Comments

    1. cheri says

      March 4, 2014 at 12:20 pm

      This is so clever, I absolutely adore eggplant. Just pinned.

      Reply
      • Samantha says

        March 4, 2014 at 12:27 pm

        Thank you sooooo much Cheri!

        Reply
    2. Tiffany @ Triple Crème Decadence says

      March 5, 2014 at 12:39 pm

      I also feel that Sometimes I could go vegetarian. But, not vegan. Like you, I love cheese wayyy too much! This is such a great idea for a hearty veggie dish! This sounds so delightful with the tahini sauce and roasted beets. I’m pinning this!

      Reply
    3. Kevin @ Closet Cooking says

      March 5, 2014 at 1:23 pm

      This sounds fabulous!

      Reply
      • Samantha says

        March 6, 2014 at 8:43 am

        Hi Kevin! Thank you SOOO much for your awesome compliment! Eggplant may be my new addiction!

        Reply
    4. Kiersten @ Oh My Veggies says

      March 6, 2014 at 7:03 am

      I’m never one to turn down a big bowl of baba ghanoush, but I think the deconstructed version looks even better!

      Reply
      • Samantha says

        March 6, 2014 at 8:42 am

        Thank you SO much Kiersten! Such a compliment from you…but now I am kinda obsessed with “stuffing” eggplant now!

        Reply
    5. Whitney @ Jewhungry says

      March 7, 2014 at 10:07 am

      I’m also such a closet vegetarian. This recipe is legitimately ALL my favorite veggie flavors. Would be perfect this Passover season (you gotta be prepared)!

      Reply
      • Samantha says

        March 7, 2014 at 2:37 pm

        Ahh yes I need to stack up on matzoh asap!!

        Reply
    6. Karla @ Foodologie says

      March 7, 2014 at 4:49 pm

      I can’t wait to try to make this. It looks divine! I’d had a jar of tahini sitting in my cupboard unopened for a long time. It’s ready to be used!

      Reply
    7. Olga says

      March 10, 2014 at 8:11 pm

      Wonderful idea and great pictures!
      I already love it and pin it too.
      I’m going to make it as soon as possible.

      Reply
      • Samantha says

        March 11, 2014 at 8:49 am

        Hi Olga! Please let me know when you make it!! Thank you so much!

        Reply
    8. Simi says

      March 17, 2014 at 8:56 pm

      I love eggplant and this is gorgeous, so innovative

      Reply
    9. Simi says

      April 22, 2014 at 4:57 pm

      I totally DIG this! I love every element of this recipe and love the presentation. Did I tell you I love it. I also prefer vegetarian food…

      Reply
    10. Kathy The FUN Baker says

      January 1, 2022 at 11:10 am

      5 stars
      Hi Samantha,

      I haven’t tried this Wonderful dish yet, but I have to say it sounds AMAZING!!! You have such a creative way with food & I am really looking forward to trying so many of your recipes! I just discovered your site today. What a lucky way to start out the new year! Happy NEW Year 2022!! And Happy Cooking!!! <3

      Reply
      • Samantha says

        January 5, 2022 at 10:39 am

        Thank you so so much Kathy! Happy and delicious New Year to you as well!!

        Reply
    11. Evelyn Eriksen says

      November 4, 2022 at 4:14 pm

      5 stars
      Delicious! Thank you.

      Reply
      • Samantha Ferraro says

        November 11, 2022 at 6:12 pm

        Thank you so much Evelyn!

        Reply

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