Juicy and satisfying warm salad with roasted eggplant and chickpeas under a creamy tahini dressing. Everything comes together on one sheet pan, while bright spices and fresh herbs give the dish a deep, layered flavor. A lovely choice for a light lunch or dinner you will want to make again and again.
Ingredients
- Eggplants — 1.5 lb | 700 g
- Canned chickpeas, drained and patted dry — 8.5 oz | 240 g
- Cherry tomatoes — 7 oz | 200 g
- Red onion — 1 small head (about 2.8 oz | 80 g)
- Parsley — 0.7 oz | 20 g
- Olive oil — 3 tbsp | 45 ml
- Ground cumin — 1 tsp | 5 ml
- Smoked paprika — 1/2 tsp | 2.5 ml
- Salt — 1 tsp
- Ground black pepper — 1/4 tsp
- Tahini — 2 tbsp | 30 g
- Lemon juice — 2 tbsp | 30 ml
- Water — 2–3 tbsp | 30–45 ml (to adjust the sauce consistency)
- Honey or maple syrup — 1 tsp | 5 ml
- Garlic — 1 clove
- Sumac — 1/2 tsp | 2.5 ml (optional)
- Feta cheese — 3.5 oz | 100 g (optional)
- Pomegranate seeds — 1.8 oz | 50 g (optional)
Step-by-step recipe
- Preheat the oven to 430°F | 220°C. Line a baking sheet with parchment paper.
- Cut the eggplants into large 3/4–1 1/4-inch | 2–3 cm cubes. Toss with 2 tbsp | 30 ml olive oil, 1 tsp salt, cumin, paprika, and pepper.
- Spread the eggplant in an even layer on the baking sheet and roast for 15 minutes.
- Rinse the chickpeas and dry them well. Toss with the remaining 1 tbsp | 15 ml oil and a pinch of salt. Remove the baking sheet, stir the eggplant, add the chickpeas, and roast for another 10–12 minutes, until the edges are golden.
- Make the dressing: whisk together tahini, lemon juice, 2 tbsp | 30 ml water, honey, grated garlic, a pinch of salt, and sumac. Thin to a creamy consistency, adding a little more water if needed.
- Halve the cherry tomatoes, slice the onion into thin half-moons, and finely chop the parsley.
- In a large bowl, combine the warm roasted eggplant and chickpeas with the tomatoes, onion, and parsley. Drizzle with the dressing and toss gently.
- Serve immediately, topped with crumbled feta and pomegranate seeds if desired.
Nutritional value per serving
| Calories | 320 kcal |
| Protein | 11 g |
| Fat | 17 g |
| Carbohydrates | 31 g |
| Fiber | 9 g |
| Sugar | 7 g |
| Sodium | 760 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Extra-crispy chickpeas: roast them separately for 20–25 minutes until dry and lightly crisp.
- No tahini: swap in Greek yogurt mixed with lemon juice and olive oil, or a nut butter.
- More heat: add a pinch of chili flakes or smoked chipotle pepper.
- Herbs and spices: parsley can be replaced with cilantro; sumac with lemon zest.
- Serving: this salad is excellent warm or at room temperature; the flavor becomes even more harmonious the next day.
FAQ
Do eggplants need to be salted to remove bitterness?
Modern eggplants are rarely bitter. If you are unsure, salt the cubes, leave for 10–15 minutes, then blot dry with paper towels before roasting.
What can I use instead of tahini in the dressing?
Use Greek yogurt with olive oil and lemon juice, or peanut or sesame paste thinned with water. The goal is a creamy, gently tangy dressing.
Can I make the salad ahead of time?
Yes. Roast the vegetables in advance and store them separately from the dressing for up to 3 days in the refrigerator. Before serving, warm the eggplant and chickpeas or let them come to room temperature, then dress the salad.