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Roasted Eggplant with Tomatoes, Chickpeas and Lemon Tahini

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 350
A flavorful and healthy roasted vegetable dish topped with a creamy lemon tahini sauce, perfect for a quick vegetarian meal.

Ingredients

Vegetables

  • 1.5 pounds eggplant (about 2 medium, diced)
  • 1 pint cherry tomatoes (halved)
  • 15 ounce can chickpeas (drained and rinsed)

Sauce

  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 1/3 cup tahini
  • 1 garlic clove minced garlic
  • 0.5 lemon juice of lemon
  • 3-4 tablespoons water (to thin sauce)

Additional

  • 1-2 cups baby arugula
  • 2 tablespoons chopped parsley

Instructions 

  • Preheat oven to 400°F (200°C). Toss eggplant, tomatoes, and chickpeas with olive oil, salt, and pepper; spread on a sheet pan.
  • Roast for 25-30 minutes until vegetables are tender and browned.
  • Mix tahini, garlic, lemon juice, salt, and water to make the sauce.
  • Toss roasted vegetables with arugula and parsley, then drizzle with tahini sauce.

Notes

For a creamier sauce, blend tahini with a bit more water.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Mediterranean
Keyword: Eggplant