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!
Rebecca C says
I really like this recipe. I've also made just the chick peas for snacking and the yogurt/tahini as a dip for vegetables.
Samantha Ferraro says
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.
KT says
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!
Samantha Ferraro says
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.
Michelle Hunt says
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!
Samantha Ferraro says
Thanks Michelle, We will take that critique into consideration. Thank you for the feedback, HAve a great new year, Samantha.
Lau Meh says
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.
Samantha Ferraro says
Hello Lau, you are exactly right. It depends on the Beet size. Have a great week, Samantha.
The FirstRealFoodieInTheFamily says
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...
Samantha Ferraro says
Hi Firstreal, WOW what a great spin, (Nice job disguising the Cilantro), The Jalapeno is a wonderful additive. Thanks for writing. Samantha.
Evelyn Eriksen says
Delicious! Thank you.
Samantha Ferraro says
Thank you so much Evelyn!
Kathy The FUN Baker says
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
Samantha says
Thank you so so much Kathy! Happy and delicious New Year to you as well!!
Simi says
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…
Simi says
I love eggplant and this is gorgeous, so innovative
Olga says
Wonderful idea and great pictures!
I already love it and pin it too.
I'm going to make it as soon as possible.
Samantha says
Hi Olga! Please let me know when you make it!! Thank you so much!
Karla @ Foodologie says
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!
Whitney @ Jewhungry says
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)!
Samantha says
Ahh yes I need to stack up on matzoh asap!!
Kiersten @ Oh My Veggies says
I'm never one to turn down a big bowl of baba ghanoush, but I think the deconstructed version looks even better!
Samantha says
Thank you SO much Kiersten! Such a compliment from you...but now I am kinda obsessed with "stuffing" eggplant now!
Kevin @ Closet Cooking says
This sounds fabulous!
Samantha says
Hi Kevin! Thank you SOOO much for your awesome compliment! Eggplant may be my new addiction!
Tiffany says
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!
cheri says
This is so clever, I absolutely adore eggplant. Just pinned.
Samantha says
Thank you sooooo much Cheri!