vegetarisch
glutenvrij
chef's special
diner
herfst
Chef's Special: Roasted Eggplant with Chickpeas and Tahini Sauce
This colorful dish is a healthy choice full of nutrients. The creaminess of the oven-roasted eggplant, the crunchiness of the chickpeas, and the tahini sauce come together to create a delicious combination. And you know what the best part is? It's super easy to make!
Prep time
30 min
Difficulty
Makkelijk
Servings
4
Ingredients
- 2 large eggplants
- 1 can chickpeas (400g), rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika powder
- Salt to taste
- For the tahini sauce:
- 4 tablespoons tahini
- 2 cloves garlic, minced
- Juice of 1 lemon
- Water as needed
- For garnish:
- Fresh parsley, chopped
- Roasted sesame seeds
Nutrition facts
kcal
350
protein
12g
fat
15g
carbs
45g
Instructions
- 1 Preheat the oven to 200 degrees Celsius.
- 2 Cut the eggplants in half lengthwise and make crosswise slits in the flesh with a knife.
- 3 Place the eggplants on a baking sheet, drizzle with 1 tablespoon of olive oil and sprinkle with salt. Roast for 30-40 minutes in the oven, or until soft.
- 4 While the eggplants are roasting, mix the chickpeas with 1 tablespoon of olive oil, cumin, paprika powder, and salt. Spread out on another baking sheet and roast for 20 minutes in the oven, or until crispy.
- 5 Meanwhile, make the tahini sauce by combining all the ingredients in a bowl. Add water until the sauce reaches the desired consistency.
- 6 Serve the roasted eggplants with the crispy chickpeas, drizzle with tahini sauce, and garnish with fresh parsley and roasted sesame seeds. Enjoy!
