| 17 | 50 | 610 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 35 min | 4 |
| 2 eggplant | Eggplant (cut into wedges) |
| 2 tsp | Paprika (mild) |
| 1 tsp | Coriander, ground |
| 1/2 tsp | Cumin |
| 1/4 cup | Extra virgin olive oil |
| 1 can (15oz) | Chickpeas, canned, drained (rinsed) |
| 1 cup | Cherry Tomatoes (halved) |
| 1/3 cup | Slivered almonds (toasted) |
| 8 leaf | Mint, fresh (chopped ) |
| 2 sprig | Parsley, Italian, fresh (chopped) |
| 1 medium | Lemon (cut into wedges, for serving) |
| 1/2 cup | Parsley, Italian, fresh (chopped, for dressing) |
| 1/2 cup | Cilantro (coriander) (chopped, for dressing) |
| 1/2 cup | Tahini (for dressing) |
| 1 tbsp | Extra virgin olive oil (for dressing) |
| 1/2 cup | Lemon juice (for dressing) |
| 1 clove(s) | Garlic (chopped, for dressing) |
For the Green Tahini Dressing: Blend all ingredients in a food processor until smooth. Set aside.
Place eggplant in a bowl, add the spices and oil, and toss to combine. Season with salt.
Place in a single layer on a baking paper-lined baking try with chickpeas and roast for 30 minutes or until tender and golden. Add the tomatoes or the final 5 minutes of cooking. Cool slightly.
Arrange the eggplant, chickpeas and tomatoes on a platter. Top with almonds, mint and parsley leaves. Drizzle with green tahini dressing to serve.
Enjoy!
| Fruit | 0.5 |
| Meat Alternative | 1.8 |
| Vegetables | 8.2 |
