Charred eggplant with curried chickpeas and tahini yogurt dressing.
Soft and smoky eggplant filled with curry flavored chickpeas and drizzeled with delicious yogurt sauce.
Ingredients
Eggplant:
- 2 medium or large eggplants halved lengthwise
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Curried Chickpeas:
- 1 15 oz can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- Salt and pepper to taste
Yogurt-Tahini Sauce:
- 1/4 cup plain yogurt dairy or plant-based
- 2 tablespoons tahini
- 2 garlic cloves minced
- Juice of 1/2 lemon
- 2 tablespoons water or more to thin
- Salt to taste
Toppings:
- Fresh cilantro leaves
- Toasted pumpkin seeds
- Optional: lemon wedges chili flakes
Instructions
- Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper.
- Prep the eggplant: Score the flesh of each eggplant half in a crisscross pattern. Drizzle with olive oil, sprinkle with smoked paprika, salt, and pepper. Rub to coat. Place cut side down on one baking sheet.
- Prep the chickpeas: Toss chickpeas with olive oil, curry powder, cumin, garam masala, salt, and pepper. Spread on the second baking sheet.
- Roast: Place both trays in the oven. Roast eggplants for 30-50 minutes, until the skin is charred and the flesh is soft. Roast chickpeas for 20-25 minutes, shaking the pan halfway, until crispy and golden.
- Make the sauce: In a bowl, whisk together yogurt, tahini, garlic, lemon juice, water, and salt until smooth and creamy. Adjust seasoning and consistency as needed.
- Assemble: Flip eggplants cut side up on a serving platter. Spoon chickpeas over the top, drizzle with yogurt-tahini sauce, and finish with cilantro and pumpkin seeds. Add lemon wedges or chili flakes if you like.
- Serve: Enjoy warm, with extra sauce and toppings on the side.
Tried this recipe?Let me know how it was in the comments below.