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5 from 1 vote

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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main, Main Course
Cuisine: Mediterranean, Middle Eastern
Keyword: Mediterranean roasted eggplant recipe, roasted eggplant with tahini
Servings: 4 servings
Calories: 299kcal
Author: Samantha Ferraro
Cost: $10


Food Processor



  • 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


  • 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.


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.


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