Roasted Eggplant & Chickpea Mediterranean Bowl with Lemon Tahini Sauce
This Roasted Eggplant & Chickpea Mediterranean Bowl is a wholesome, plant-based meal packed with flavor and nutrition. Tender roasted eggplant, crispy chickpeas, and fresh vegetables are layered over fluffy rice or quinoa and finished with a creamy lemon tahini sauce. It’s filling, non-spicy, and perfect for lunch or a light dinner.
⏱️ Time Required
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
🛒 Ingredients
For Roasting
1 large eggplant, cubed
1½ cups cooked chickpeas (boiled or canned, drained)
3 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp dried oregano
½ tsp garlic powder
For the Bowl
2 cups cooked rice or quinoa
1 cucumber, sliced
1 cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
Fresh parsley or mint (optional)
For Lemon Tahini Sauce
¼ cup tahini
2 tbsp lemon juice
1 small garlic clove, grated
3–4 tbsp warm water (to thin)
Salt to taste
👩🍳 Instructions
1. Preheat oven
Preheat oven to 200°C (400°F). Line a baking tray.
2. Season vegetables
In a bowl, toss eggplant and chickpeas with olive oil, salt, pepper, oregano, and garlic powder.
3. Roast
Spread evenly on the tray.
Roast for 25–30 minutes, flipping halfway, until golden and soft.
4. Prepare sauce
Whisk tahini, lemon juice, garlic, salt, and warm water until smooth and creamy.
5. Assemble bowl
Add rice/quinoa to bowls.
Top with roasted eggplant, chickpeas, cucumber, tomatoes, and onion.
6. Finish
Drizzle lemon tahini sauce and garnish with herbs.
💡 Tips
Sprinkle feta cheese for extra flavor.
Add roasted sweet potatoes for variety.
Use whole wheat couscous instead of rice.
Adjust sauce thickness with water as needed.
❓ Frequently Asked Questions
Q: Can I make this ahead of time?
Yes! Roast vegetables and cook grains in advance. Assemble when serving.
Q: Is this recipe vegan?
Yes, it’s fully plant-based.
Q: Can I air-fry eggplant & chickpeas?
Yes, air-fry at 190°C for 15–18 minutes.
🥗 Nutritional Information
Calories: 390 kcal
Protein: 14 g
Fat: 18 g
Carbohydrates: 45 g
Fiber: 9 g
Iron: 20% DV