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Home » Recipes » Mediterranean Recipes

Mediterranean Roasted Eggplant with Tahini

Published: Feb 25, 2025 by Samantha Ferraro · This post may contain affiliate links · 30 Comments

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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!

Mediterranean roasted eggplant with crispy chickpeas, creamy tahini, za'atar and lemon.
Jump to:
  • About This Recipe
  • 📋 Ingredients
  • 🍋 Substitutions and Variations
  • ⏲️ Instructions
  • 📍 Recipe Tips
  • Serving Suggestions
  • More Eggplant Recipes to Try
  • Mediterranean Roasted Eggplant with Tahini and Chickpeas

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

Ingredients for Mediterranean roasted eggplant with tahini, chickpeas and warm spices.
  • 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

Cut slits into the flesh of the eggplant.

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.

Brush olive oil onto the eggplant and season with cumin, coriander and top with lemon slices.

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.

Season chickpeas with olive oil, paprika and cumin and roast at 425 degrees Fahrenheit for 20 minutes until crispy.

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.

Serve the roasted eggplant on a platter and garnish with za'atar, sumac, tahini and roasted chickpeas.

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.
Mediterranean roasted eggplant is seasoned with warm spices and garnished with tahink, chickpeas and lemon.

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

  • Baba ganoush without tahini and served with pita bread for dipping.
    Baba Ganoush without Tahini
  • Classic Eggplant Parmesan recipe is a favorite comfort food. Peeled and fried eggplant is generously flavored with fresh herbs and Parmesan cheese that is then baked with layers of marinara and mozzarella.
    Classic Eggplant Parmesan
  • Rigatoni alla norma with creamy ricotta cheese and finished with fresh basil and Parmesan.
    Rigatoni Alla Norma
  • Julia Child's Ratatouille
Mediterranean roasted eggplant with creamy tahini, za'atar and crispy chickpeas.

Mediterranean Roasted Eggplant with Tahini and Chickpeas

Samantha Ferraro

LittleFerraroKitchen.com

This Mediterranean roasted eggplant is a vibrant, flavor-packed vegan dish with spiced eggplant, bright lemon, crispy chickpeas, and a creamy tahini drizzle.
4.91 from 21 votes
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Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Mediterranean, Middle Eastern
Servings 4 servings
Calories 399 kcal

Equipment

  • Food Processor
  • Pastry Brush

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)

Additional Toppings

  • 1-2 tablespoons chopped parsley
  • 1-2 tablespoons olive oil for drizzling
  • 1 teaspoon za’atar
  • 1 teaspoon sumac

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!

Nutrition

Calories: 399kcalCarbohydrates: 35gProtein: 10gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gSodium: 629mgPotassium: 914mgFiber: 13gSugar: 14gVitamin A: 381IUVitamin C: 25mgCalcium: 89mgIron: 4mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!

More Flavorful Weeknight Mediterranean Recipes

  • Grilled shrimp skewers with olives and preserved lemon.
    Grilled Shrimp Skewers with Preserved Lemon & Olives
  • Lebanese potato salad with sumac, herbs and lemon juice.
    Lebanese Potato Salad with Sumac
  • This salmon shawarma salad is full of bold flavors with a spiced salmon filet on top of bright greens.
    Salmon Shawarma Salad
  • This pesto caprese pasta salad with full of cherry tomatoes, Parmesan cheese and a vibrant fresh pesto.
    Caprese Pasta Salad with Pesto

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Comments

  1. Rebecca C says

    October 18, 2024 at 9:35 am

    5 stars
    I really like this recipe. I've also made just the chick peas for snacking and the yogurt/tahini as a dip for vegetables.

    Reply
    • Samantha Ferraro says

      October 18, 2024 at 1:26 pm

      Fantastic Rebecca, We never run out of Chickpeas around this house. I really need to work more with dried chickpeas. Have a great weekend, Samantha.

      Reply
  2. KT says

    June 17, 2024 at 6:19 pm

    5 stars
    This was great! I used precooked beets and threw them in with the chickpeas for the last 5 minutes after dicing them up.

    I wasn't sure about the tahini yogurt sauce when I tasted it straight out of the blender but it was FIRE on the veggies! Wooooooo, great recipe!

    Reply
    • Samantha Ferraro says

      June 18, 2024 at 7:23 am

      KT, pre-cooked beets are always around in our refrigerator, they are so good. Thank you so much for the feedback, glad you enjoyed the recipe, Samantha.

      Reply
  3. Michelle Hunt says

    January 11, 2024 at 4:53 pm

    3 stars
    The prep time is a joke. Especially if you are also making tahini from scratch. Pulling all the ingredients out of the fridge and the cupboards and washing them is at least 20 minutes, not to mention cutting them to size so they all can cook equally, lol. Prep time is more like 40 minutes. Also, the beets took way longer to cook than the eggplant, even though I did cut them in half. And maybe I didn't cook it long enough, or maybe others already know this, but eggplant "rind" was inedible for me. Overall, the flavors were good, and the dish satisfied, but honestly think the instructions need to be realistic, especially for those who are short on time!

    Reply
    • Samantha Ferraro says

      January 11, 2024 at 6:19 pm

      Thanks Michelle, We will take that critique into consideration. Thank you for the feedback, HAve a great new year, Samantha.

      Reply
    • Lau Meh says

      September 16, 2024 at 10:36 am

      You have 40 minutes of cooking time for the eggplant during which to get the chickpeas (which need 20 minute cook time) into the oven and make the tahini sauce. 10 minutes initial prep is reasonable for cutting the eggplant in half, adding oil and a few spices, slicing 1 lemon, washing 1-2 beets and wrapping them in foil. It is true that on the back end, if waiting extra long for beets to cook and then to cool so you can cut, the 10 minutes prep time may be insufficient. It all depends on the beet size.

      Reply
      • Samantha Ferraro says

        September 16, 2024 at 3:16 pm

        Hello Lau, you are exactly right. It depends on the Beet size. Have a great week, Samantha.

        Reply
  4. The FirstRealFoodieInTheFamily says

    July 22, 2023 at 1:54 pm

    5 stars
    Had some Beets and Eggplant in the crisper and this happened...was looking if anybody ever combined these two.
    Followed the baking Sheet Method instead of the extreme caramelized grilling approach for a change. Threw in several medium beets sliced, a red pepper and the Eggplants on parchment with your diagonal slits, oil and seasoning as described. For the Tahini. In addition with your method. Took it to a different direction.
    Not everybody likes Cilantro but managed to disguise a big clenched fist full including the trimmed stems along with 2 limes, Balkan Yogurt and a half cored Jalapeno a Tahini to taste.
    Worked out really well.
    Thanks for suggesting beets roasted with the eggplant...

    Reply
    • Samantha Ferraro says

      July 22, 2023 at 2:18 pm

      Hi Firstreal, WOW what a great spin, (Nice job disguising the Cilantro), The Jalapeno is a wonderful additive. Thanks for writing. Samantha.

      Reply
  5. Evelyn Eriksen says

    November 04, 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
  6. Kathy The FUN Baker says

    January 01, 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 05, 2022 at 10:39 am

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

      Reply
  7. Simi says

    April 22, 2014 at 4:57 pm

    5 stars
    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
  8. Simi says

    March 17, 2014 at 8:56 pm

    5 stars
    I love eggplant and this is gorgeous, so innovative

    Reply
  9. Olga says

    March 10, 2014 at 8:11 pm

    5 stars
    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
  10. Karla @ Foodologie says

    March 07, 2014 at 4:49 pm

    5 stars
    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
  11. Whitney @ Jewhungry says

    March 07, 2014 at 10:07 am

    5 stars
    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 07, 2014 at 2:37 pm

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

      Reply
  12. Kiersten @ Oh My Veggies says

    March 06, 2014 at 7:03 am

    5 stars
    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 06, 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
  13. Kevin @ Closet Cooking says

    March 05, 2014 at 1:23 pm

    5 stars
    This sounds fabulous!

    Reply
    • Samantha says

      March 06, 2014 at 8:43 am

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

      Reply
  14. Tiffany says

    March 05, 2014 at 12:39 pm

    5 stars
    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
  15. cheri says

    March 04, 2014 at 12:20 pm

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

    Reply
    • Samantha says

      March 04, 2014 at 12:27 pm

      Thank you sooooo much Cheri!

      Reply
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Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

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