Looking to reboot your system after overindulging over the weekend? This menu is sure to get you back on track! Eggplant is roasted until sweet and tender and then drizzled with a tangy yogurt sauce and crispy chickpeas. This healthy spin on a Caesar Salad is so packed with flavor you'll forget that it's also good for you.
Roasted Eggplant with ChickpeasPrint Grocery List Print Recipe
- 1 15.5 oz can cooked chickpeas, drained and patted dry
- 5 tablespoons olive oil
- 1/2-teaspoon ground cumin
- 3 pounds eggplants (I use the small ones, about 4-7 ounces each)
- 1/3-cup tahini paste
- 2/3-cup Greek Yogurt (My favorite brand is Ellenos, which is a local PNW --- look for it in your local grocery store!)
- 3 tablespoons lemon juice
- 2 garlic cloves, minced
- about 1/3 cup cold water
- 2 tablespoons Italian parsley, coarsely chopped
For the Chickpeas: Preheat oven to 425 degrees. Toss the chickpeas with 2 tablespoons of olive oil, salt and pepper. On a sheet pan or baking sheet, spread out the chickpeas and roast them for about 30-40 minutes. Check on them about every 10 minutes and, using an oven mitt, gently shake the tray so the chickpeas roll around and get browned and crisp on all sides.
When they're lovely and golden and crisp, remove from the oven, sprinkle with cumin and toss to incorporate.
Set aside until ready to use.
For the Eggplant: Brush a large baking sheet or roasting pan with a generous tablespoon of olive oil. Cut the eggplants in half, and arrange the halves with the cut side up, on the baking sheet. Be sure they are in one single layer. Brush the cut side with a small about of olive oil and sprinkle generously with salt and pepper. Roast for 15 minutes until lightly browned. With a spatula, carefully flip over the eggplant pieces and continue roasting for another 15 minutes. You want them to be bronzed on the cut side and fork tender. When you pierce them with a fork, you want the fork to easily slide into each eggplant.
While the eggplant is roasting, make the yogurt-tahini sauce. In a small bowl, whisk together the tahini, yogurt, lemon juice, garlic and salt. The mixture will become thick, so start adding water 1 tablespoon at a time. You want the mixture to still be on the thick side, but with a smooth and pourable consistency. Usually 4-5 tablespoons will be enough.
When the eggplant is finished roasting, assemble the pieces on a platter, drizzle with the sauce and sprinkle with the chickpeas.
TIP: The chickpeas make the PERFECT snack! I usually make extra to keep on hand to put in the kid’s lunches, or have as an easy (and healthy) afternoon snack.
This recipe is from the Smitten Kitchen cookbook.