🍆 Roasted Eggplant with Chickpeas and Tahini

Ingredients

• 🍆10.5 oz (300 g) eggplant
• 🫘9 oz (250 g), drained canned cooked chickpeas
• 🫙2 tbsp tahini
• 🍋1 lemon (juice) lemon
• 🌿1 tsp ground cumin
• 🫒2 1/4 tsp (11 ml) olive oil
• 🧂to taste salt
• 🌶️1 tsp sweet paprika

• Recipes with eggplant
• Recipes with lemon

How to make it, step by step

1. Preheat the oven to 425°F (220°C). Cut the eggplant into 3/4-inch (2 cm) cubes, salt them and let sit for 5 minutes.
2. Toss the eggplant cubes and drained chickpeas with the oil, cumin and paprika; spread on a baking sheet.
3. Roast for 20-22 minutes until the eggplant is golden and tender, stirring halfway through.
4. Mix the tahini with the lemon juice and 2 tbsp of water to make the sauce.
5. Serve the eggplant and chickpeas with the tahini sauce on top.