Roasted Eggplant + Chickpeas with Yogurt Tahini

13 55 547
Ingredients Minutes Calories
Prep Cook Servings
15 min 40 min 4
Roasted Eggplant + Chickpeas with Yogurt Tahini
Health Highlights


1 can (15oz) Chickpeas, canned, drained
5 tbsp Extra virgin olive oil (divided)
1 pinch Sea salt, fine
1 dash Black pepper
1/2 tsp Cumin
3 eggplant Eggplant (small)
1/3 cup Tahini (for the sauce)
2/3 cup Greek yogurt, plain, 5% M.F., Liberte (for the sauce)
3 tbsp Lemon juice (for the sauce)
2 clove(s) Garlic ((minced) for the sauce)
1/2 tsp Sea salt, fine (for the sauce)
1/3 cup Water, filtered (for the sauce)
1 sprig Parsley, fresh (for the sauce)


To roast the vegetables:
Preheat oven to 425.
Toss chickpeas in 2 tablespoons olive oil, salt, pepper, cumin. Spread in a single layer on a baking sheet.
On a separate baking sheet, place eggplants, cut side up, and brush both sides with another tablespoon of olive oil.
Place both chickpeas and eggplants in oven (chickpeas on top rack) and roast for 30-40 minutes, flipping eggplants half way through. Test to make sure eggplant is tender all the way through with a fork.

To make the sauce and serve:
Whisk together all ingredients minus water and parsley in a small bowl or blend in a food processor. Add water, one tablespoon at a time, until sauce loosens and becomes creamy.
Serve eggplants with sauce topped with chickpeas and garnished with parsley.


Recipe Adapted from the Smitten Kitchen cookbook

Nutrition Facts

Per Portion

Calories 547
Calories from fat 294
Calories from saturated fat 46
Total Fat 33 g
Saturated Fat 5.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 7.6 g
Monounsaturated Fat 17.5 g
Cholesterol 8.4 mg
Sodium 562 mg
Potassium 1213 mg
Total Carbohydrate 55 g
Dietary Fiber 20.3 g
Sugars 20.4 g
Protein 18.3 g

Dietary servings

Per Portion

Meat Alternative 1.2
Milk Alternative 0.2
Vegetables 10.4

Energy sources