Burnt Eggplant with Tomato-Sumac Salsa & Crispy Chickpeas
A vibrant Mediterranean dish featuring smoky, charred eggplant paired with a tangy tomato-sumac salsa and crunchy crispy chickpeas for texture and protein. It’s a perfect balance of smoky, fresh, and crunchy flavors that can be served as a starter, side, or light main.
⏱️ Time Overview
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
For the Burnt Eggplant:
2 medium eggplants
2 tbsp olive oil
Salt, to taste
For the Tomato-Sumac Salsa:
1 cup cherry tomatoes, finely diced
½ small red onion, finely diced
1 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
1 tsp sumac
1 tbsp lemon juice
2 tbsp olive oil
Salt and pepper, to taste
For the Crispy Chickpeas:
1 can (15 oz) chickpeas, drained, rinsed, and patted dry
1 tbsp olive oil
1 tsp smoked paprika
½ tsp cumin powder
Salt, to taste
Instructions
1. Prepare the Eggplants
Preheat oven to 450°F (230°C).
Prick eggplants all over with a fork.
Place whole on a baking sheet and roast for 25–30 minutes until the skin is blackened and flesh is very soft.
Let cool slightly, then peel off the charred skin.
Roughly chop or mash the flesh and toss with olive oil and salt.
2. Make the Tomato-Sumac Salsa
In a bowl, combine diced cherry tomatoes, red onion, parsley, mint, sumac, lemon juice, olive oil, salt, and pepper.
Mix well and set aside.
3. Prepare the Crispy Chickpeas
Preheat oven to 400°F (200°C).
Toss chickpeas with olive oil, smoked paprika, cumin, and salt.
Spread on a baking sheet and roast for 20–25 minutes until crispy, shaking the pan halfway through.
4. Assemble and Serve
Spoon burnt eggplant onto a serving platter or individual plates.
Top with tomato-sumac salsa.
Scatter crispy chickpeas over the top.
Drizzle with extra olive oil if desired.
Garnish with extra herbs like parsley or mint.
Notes
For an extra smoky flavor, char the eggplants directly on a gas burner or grill before roasting.
Sumac adds a tangy, lemony flavor essential to the salsa.
Crispy chickpeas can be stored in an airtight container for up to 3 days.
Tips
Pat chickpeas very dry before roasting for maximum crispiness.
Let eggplants cool before peeling to make skin removal easier.
Serve warm or at room temperature.
❓ Frequently asked questions FAQ
Q: Can I use dried chickpeas instead of canned?
A: Yes, soak and cook dried chickpeas fully before roasting.
Q: Is this dish vegan?
A: Yes, completely plant-based and vegan-friendly.
Q: Can I add yogurt or tahini?
A: Absolutely! A drizzle of tahini or dollop of yogurt adds creaminess.
Nutrition Facts
Calories: ~320
Protein: 10g
Carbs: 38g
Fat: 12g
Fiber: 12g
Sugar: 7g
Sodium: ~450mg