Roast Eggplant w/Chickpeas and Tahini Sauce
5 steps
Prep:5minCook:50min
Very Israeli inspired! And been dying to make this since seeing something super similar on @vegandiaries___ stories. I literally couldn’t stop thinking about making this when I was falling asleep last night!
It’s super easy, super simple and you’ll love it if you enjoy all the amazing middle eastern flavours 🤌 also the eggplant goes soooo soft and gooey, which is just divine!!
This would also be amazing with picked veg and/or pomegranate!
Updated at: Thu, 17 Aug 2023 12:03:05 GMT
Nutrition balance score
Great
Glycemic Index
26
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories490.7 kcal (25%)
Total Fat31.7 g (45%)
Carbs45.1 g (17%)
Sugars14.7 g (16%)
Protein14.2 g (28%)
Sodium819.9 mg (41%)
Fiber17.2 g (61%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Preheat your oven to 220C
OvenPreheatStep 2
Rub some olive oil and salt all over the eggplant then roast for approx 45 minutes or until soft
OvenHeatStep 3
Make the tahini sauce by whisking the tahini, water, garlic and lemon with a pinch of salt
Step 4
Let the eggplant cool for 5 minutes then cut open down the middle
Step 5
Layer the chickpeas, the tahini sauce and then top with the parsley, extra salt and a little drizzle of olive oil and enjoy!
Notes
2 liked
1 disliked
Bland
Never again
There are no notes yet. Be the first to share your experience!
