5-Ingredient Whole Roasted Eggplant with Chickpeas and Tahini

5-Ingredient Whole Roasted Eggplant with Chickpeas and Tahini

A whole roasted eggplant, cooked until silky and smoky, then split open and loaded with warm chickpeas and a garlicky tahini drizzle. Simple to make, but looks impressive on the table. Serve it as a main with flatbread or as a shareable side.

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Serves: 2

Ingredients:

Roasted Eggplant:

• 2 whole eggplants
• 2 to 3 tbsp extra virgin olive oil, for brushing

Toppings:

• 1 can chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 garlic clove
• maple syrup, to drizzle (optional to add a balanced sweetness)

Preparations:

1. Preheat the oven to 200°C. Pierce the eggplants a few times with a knife, brush with olive oil, and place whole on a lined baking tray.


2. Roast for 35 to 40 minutes, or until the eggplants are deeply softened and collapsed.


3. While the eggplants roast, blend the tahini, lemon juice and garlic with a splash of water until smooth and pourable.


4. Warm the chickpeas through in a pan.


5. Slice the roasted eggplants open lengthwise and spoon the warm chickpeas on top.


6. Drizzle generously with the tahini sauce, and finish with a drizzle of maple syrup if using.

Watch the video: https://www.youtube.com/embed/0lSzopflc0s

Source URL: https://chloeevegan.com/recipe/5-ingredient-whole-roasted-eggplant-with-chickpeas-tahini/

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