Mediterranean Roasted Eggplant with Tahini and Chickpeas

Mediterranean roasted eggplant with creamy tahini, za'atar and crispy chickpeas.

4.91 from 21 votes

Mediterranean Roasted Eggplant with Tahini and Chickpeas

This Mediterranean roasted eggplant is a vibrant, flavor-packed vegan dish with spiced eggplant, bright lemon, crispy chickpeas, and a creamy tahini drizzle.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: Mediterranean, Middle Eastern

Keyword: Mediterranean roasted eggplant recipe, roasted eggplant with tahini

Servings: servings

Calories: 399kcal

Author: Samantha Ferraro

Cost: $10

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)

Additional Toppings

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

US Customary - Metric

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