Roasted Eggplant and Chickpeas with Yogurt Tahini Sauce
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
For the veggies:
  • 1 15 ounce can chickpeas, drained and dried
  • 5 tablespoons olive oil, divided
  • kosher salt
  • freshly ground black pepper
  • ½ teaspoon cumin
  • 3 lbs small eggplants, stems removed and halved
For the sauce:
  • ⅓ cup tahini paste
  • ⅔ cup greek yogurt
  • 3 tablespoons lemon juice
  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • ¼-1/3 cup water
  • parsley for garnish
Instructions
To roast the vegetables:
  1. Preheat oven to 425.
  2. Toss chickpeas in 2 tablespoons olive oil, salt, pepper, and cumin. Spread in a single layer on a baking sheet.
  3. On a separate baking sheet, spread another tablespoon of olive oil. Place eggplants, cut side up, and brush with more oil.
  4. Place both chickpeas and eggplants in oven (chickpeas on top rack) and roast for 30-40 minutes, flipping eggplants half way through. Test to make sure eggplant is tender all the way through with a fork.
To make the sauce and serve:
  1. Whisk together all ingredients minus water and parsley in a small bowl. Add water, one tablespoon at a time, until sauce loosens and becomes pourable.
  2. Serve eggplants with sauce topped with chickpeas and garnished with parsley.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/06/05/roasted-eggplant-chickpeas-yogurt-tahini-sauce/