Roasted Eggplant with Yogurt-Tahini Sauce and Cumin-crisped Chickpeas


From Eating with Edie

  • 1 15.5 oz can of chickpeas, drained, or 1/3 cup dry, soaked overnight then cooked for 1 1/4 hours with baking soda – patted dry (If from dry, you may want to make extra because these make great snacks too!)
  • 5 tablespoons olive oil
  • Course or kosher salt
  • Freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 3 pounds small eggplants

yogurt-tahini sauce

  • 1/3 cup tahini
  • 2/3 cup thick plain yogurt
  • 3 tablespoons freshly squeezed lemon juice
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • water as needed
  • 2 tablespoons coarsely chopped fresh parsley


  1. Preheat the oven to 425 degrees and toss the chickpeas with 2 tablespoons olive oil, 1/4 teaspoon coarse salt, freshly ground black pepper, and ground cumin. Spread them on a baking sheet and roast them on the top rack for 30 to 40 minutes, shaking it every now and then until they are browned and crisp.
  2. Brush a large baking sheet with a generous tablespoon of oil. Halve the eggplants lengthwise, arrange them, cut side up, in one layer on oiled sheet. Brush the cut sides lightly with a little additional oil, and sprinkle them generously with salt and freshly ground black pepper. Roast for 15 minutes and then flip them over and roast them for another 15 minutes.
  3. Whisk together tahini, yogurt, lemon juice, garlic and salt. If the is very thick, add water as needed, until the mixture is smooth but thick.
  4. Arrange the eggplant cut side up and dollop generously with yogurt-tahini sauce. Sprinkle with crisped chickpeas and parsley. Eat immediately.