This roasted eggplant and chickpea salad is a hearty, vibrant dish bursting with rich flavors and textures. The creamy tahini dressing pairs perfectly with the smoky roasted eggplant, juicy cherry tomatoes, and nutty chickpeas.
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How to do it
1
Preheat your oven to 200°C (390°F). In a food processor, combine the finely chopped parsley, coriander, tahini, lemon juice, garlic, and olive oil. Blend until you have a smooth dressing. Season with salt to taste and set aside.
2
Cut the eggplant into wedges and place them in a large bowl. Add the paprika powder, ground coriander, cumin, and 4 tablespoons of olive oil. Toss well to coat evenly and sprinkle with salt.
3
Arrange the eggplant wedges on a baking sheet lined with parchment paper. Drain and rinse the chickpeas and scatter them around the eggplant wedges and sprinkle with a little more salt.
4
Roast in the preheated oven for about 30 minutes, until the eggplants are tender and golden brown. Add the (halved) cherry tomatoes to the baking sheet about 10 minutes before the roasting time is up. Let the roasted vegetables cool slightly, then arrange the eggplant, chickpeas, and tomatoes on a serving platter.
5
Sprinkle the dish with toasted almond flakes, fresh mint leaves, parsley, and a pinch of sumac. Drizzle with the green tahini dressing.
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