Roasted Eggplant with Tahini and Cripsy Chickpeas

serves 4 | gluten free, vegan, vegetarian | main dish

Ingredients

  • 3 lb small eggplants
  • 1/4 cup pomegranate seeds
  • 1 cup chickpeas, cooked (substitute cooked ground lamb to make this Paleo)
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp paprika
  • Parsley, to garnish
  • Tahini sauce: 1/3 cup tahini, 3 tbsp lemon juice, 2 tbsp extra virgin olive oil, 1 clove garlic; up to 1/4 cup water; 1 tsp each of sea salt, paprika, cayenne, and black pepper

Directions

  1. Preheat oven to 375 degrees F.
  2. Cut eggplants into halves. Brush with olive oil and sprinkle with paprika. Place into the oven and roast until golden brown on top and eggplant is soft to the touch.
  3. In a separate pan, toss the chickpeas in 2 tbsp olive oil and sea salt. Place into the oven and roast until crispy.
  4. In a bowl, mix together all the ingredients for the tahini sauce except the water. Whisky until smooth. Slowly add in water by the tablespoon until the sauce is at desired consistency. I prefer a thicker consistency (similar to one of hummus) but if you want something more sauce-like, add more water.
  5. Place the eggplant on a plate, top with the tahini sauce and chickpeas. Sprinkle pomegranate seeds liberally on top and garnish with parsley.