Roasted Eggplant with Chickpeas and Tahini Sauce

This past weekend, I spent a wonderful Sunday cooking with a good friend of mine. Not only is she a confirmed foodie and lover of all vegetables, she is an amazing photographer. Here are a few of the many beautiful pictures she took of our ingredients and efforts in the kitchen.

A beautifully striped winter squash, with heirloom, organic tomatoes from the community garden


roasted squash
Roasted winter squash with red onions, garlic and rosemary


chocolate filling
The delicious dark chocolate filling for our vegan chocolate pie with strawberry compote


Together we made some pretty delicious dishes; so I thought I’d share the recipe for one them which I had developed myself.

This dish checks a lot of boxes: it’s gluten-free, vegan, seasonal, and budget-friendly. And not only is it delicious right from the oven, it keeps well for a few days, too. Try it in a pita, or over kale salad for lunch.

I hope you have as much fun making it as we did!


Roasted Eggplant with Chickpeas and Tahini Sauce

Serves 4




3 tbsp. canola or grape seed oil
3 medium or 2 large eggplants (about 2.5 pound/1.2 kg total)
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 small red chili, finely chopped (or a pinch of cayenne pepper)
3 cloves garlic, sliced
1 (14-ounce / 400g) can chickpeas, drained and rinsed
Grated zest of 1 lemon
Juice of ½ lemon
Good handful of chopped parley

For Tahini Sauce:

Juice of ½ lemon, about 2 tablespoons
1 clove garlic, minced or finely grated
4 tablespoons tahini paste
4 tablespoons water
1/8 teaspoon salt



Preheat oven to 400F. Put 2 tablespoons of oil into a large non-stick roasting pan, or a large, oven-safe skillet, and heat in oven for 10 minutes, until the oil is very hot.

Meanwhile, cut eggplant into 1-inch cubes, and toss in a bowl with 1 tablespoon oil, cumin, coriander, salt, pepper, and red chili. Carefully remove hot pan from oven, add eggplant to pan and toss in the oil to coat, being careful not to splash any oil on yourself. Roast eggplant for 30 minutes, stirring halfway through.

Prepare the tahini sauce: Zest the lemon and set aside; Juice the lemon and set half the juice aside; Combine the other half of the lemon juice (about 2 tablespoons) and garlic, and let marinate for a few minutes. Add tahini, water and salt, and stir until mixture is smooth. Add more water if you’d like a thinner sauce; it should be a nice drizzling consistency.

Remove pan from the oven. Add garlic slices and chickpeas, and toss to combine. Return pan to the oven for the final 10 minutes of cooking. When the eggplant is finished cooking, dress with lemon zest, the remaining lemon juice, and extra salt and pepper to taste.

Serve eggplant on a bed of rice, topped with tahini sauce and a generous amount of chopped parsley.

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