Ingredients:

  • 2 medium eggplants, cut into 1-inch cubes
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • Salt and black pepper, to taste
  • 1 red bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 cup fresh parsley, chopped
  • 1/2 cup tahini
  • 1/4 cup water
  • Juice of 1 lemon
  • 1 clove garlic, minced
  • Salt, to taste

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Place the cubed eggplant in a colander, sprinkle with salt, and let it sweat for 20 minutes. Rinse and pat dry.
  3. On a baking sheet, toss the eggplant and chickpeas with olive oil, cumin, salt, and pepper.
  4. Roast in the oven for 25-30 minutes or until the eggplant is golden and tender, stirring halfway through.
  5. In a mixing bowl, whisk together tahini, water, lemon juice, garlic, and salt until smooth. Adjust consistency as needed.
  6. Once roasted, combine eggplant mixture with red bell pepper, red onion, and parsley in a large bowl.
  7. Drizzle with tahini dressing, toss to coat, and serve warm or at room temperature.