|15 min||35 min||50 min||4|
|2 eggplant||Eggplant (cut into wedges)|
|2 tsp||Paprika (mild)|
|1 tsp||Coriander, ground|
|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.