Thanksgiving recipes are a'coming! But keeping this one as simple as it gets, because, let's…
Roasted Eggplant with Tahini, Beets and Chickpeas
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.
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!
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
Roasted eggplant is topped with creamy tahini, sweet beets and roasted chickpeas that is hearty enough as a Mediterranean vegetarian entree.
Servings: 4 servings
Calories: 299kcal
Cost: $10
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
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: 299kcal | Carbohydrates: 33g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 456mg | Potassium: 811mg | Fiber: 12g | Sugar: 12g | Vitamin A: 341IU | Vitamin C: 28mg | Calcium: 96mg | Iron: 3mg
This post was originally published in March, 2014 and updated in May 2021 with nutritional information and clearer instructions.
This is so clever, I absolutely adore eggplant. Just pinned.
Thank you sooooo much Cheri!
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!
This sounds fabulous!
Hi Kevin! Thank you SOOO much for your awesome compliment! Eggplant may be my new addiction!
I’m never one to turn down a big bowl of baba ghanoush, but I think the deconstructed version looks even better!
Thank you SO much Kiersten! Such a compliment from you…but now I am kinda obsessed with “stuffing” eggplant now!
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)!
Ahh yes I need to stack up on matzoh asap!!
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!
Wonderful idea and great pictures!
I already love it and pin it too.
I’m going to make it as soon as possible.
Hi Olga! Please let me know when you make it!! Thank you so much!
I love eggplant and this is gorgeous, so innovative
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…