Roasted Eggplant with Tomatoes, Chickpeas and Lemon Tahini

Roasted eggplant, tomatoes and chickpeas drizzled with lemon tahini sauce on a plate.

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Roasted Eggplant with Tomatoes, Chickpeas and Lemon Tahini

For this easy eggplant recipe, I roast eggplant with cherry tomatoes and chickpeas. I toss them with arugula and parsley and drizzle everything with a fresh lemon tahini sauce.

Prep Time10

Cook Time30

Total Time40

Course: Side Dishes

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

For eggplant, tomatoes & chickpeas

1-1/2 pounds eggplant (about 2 medium), cut into 1/2-inch dice
1 pint cherry tomatoes or grape tomatoes, halved
15 ounce can chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1-2 cups baby arugula
2 tablespoons chopped parsley

For lemon tahini sauce

1/3 cup tahini
1 garlic clove, minced
Juice of 1/2 lemon
Pinch of kosher salt
3-4 tablespoons water

Instructions

Preheat the oven to 400 degrees F.
On a sheet pan, toss the eggplant, tomatoes and chickpeas with olive oil, salt and pepper. Spread them in a single layer with the tomatoes cut side up.
Roast the eggplant, tomatoes and chickpeas for 25-30 minutes. The eggplant should be browned on the edges and tender in the middle. The tomatoes should be wrinkled but juicy, and the chickpeas should be golden brown.
To make the sauce, stir the tahini, garlic, lemon juice, pinch of salt and water in a small bowl. (The sauce should be a thick but pourable consistency. If needed, you can add more water 1 teaspoon at a time, stirring after each addition.)
Toss the roasted vegetables with arugula and parsley.
Drizzle everything with the tahini lemon sauce.

Notes

Keep leftovers in an airtight container in the fridge up to 3 days. Put any extra tahini sauce in a separate container. Reheat leftovers in a 350-degree F oven or in the microwave. If you know you are going to have leftovers, wait to toss that portion with the arugula and tahini sauce until after you warm it up.

Let leftover sauce sit out at room temperature for 15-20 minutes before stirring and serving. You can also eat leftovers cold as a salad with more arugula.

Nutrition