Roasted Eggplant and Chickpea Mediterranean Bowl
Roasted Eggplant and Chickpea Mediterranean Bowl
Ingredients
- 2 large eggplants cubed
- 2 cans 15 oz each chickpeas, drained and rinsed
- 1 red onion cut into wedges
- 1 red bell pepper cut into strips
- 1 pint cherry tomatoes
- 1/3 cup extra virgin olive oil
- 3 cloves garlic minced
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley chopped
- 2 tablespoons tahini
- 4 oz feta cheese crumbled
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper. Toss the cubed eggplant with 2 tablespoons of olive oil and half the salt. Spread on one side of the sheet pan and roast for 15 minutes.
- Meanwhile, pat the chickpeas dry and toss them with the red onion, bell pepper, cherry tomatoes, remaining olive oil, garlic, lemon juice, cumin, paprika, oregano, and remaining salt and pepper.
- After the eggplant has roasted for 15 minutes, add the chickpea mixture to the other side of the pan. Continue roasting for 20 minutes, until the eggplant is golden and tender and the chickpeas are crispy.
- Remove from the oven and drizzle with tahini thinned with a little water. Sprinkle with fresh parsley and crumbled feta cheese. This nutrient-dense meal provides complete proteins and showcases the rich, complex flavors that make Mediterranean vegetarian cuisine so appealing.
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