Mediterranean Baked Eggplant with Chickpeas & Lemon Tahini Yogurt
🕒 Time
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
🥗 Ingredients
For the Roasted Eggplant & Chickpeas
2 medium eggplants, sliced into thick rounds
1 cup cooked chickpeas (drained & rinsed)
3 tbsp extra-virgin olive oil
1 tsp dried oregano
½ tsp smoked paprika (optional, not spicy)
Salt & black pepper to taste
For Lemon Tahini Yogurt Sauce
½ cup Greek yogurt
1½ tbsp tahini
Juice of ½ lemon
1 small garlic clove, grated (optional)
Salt to taste
For Topping
Fresh parsley or mint, chopped
1 tbsp toasted pine nuts or sesame seeds
Extra olive oil drizzle
👩🍳 Instructions
1. Roast the vegetables
Preheat oven to 200°C (400°F)
Place eggplant slices and chickpeas on a baking tray
Drizzle with olive oil, oregano, paprika, salt & pepper
Roast for 25–30 minutes, flipping once, until golden and tender
2. Make the sauce
In a bowl, whisk yogurt, tahini, lemon juice, garlic, and salt
Add 1–2 tbsp water if needed for a smooth, pourable sauce
3. Assemble
Spread tahini yogurt on a serving plate
Top with roasted eggplant and chickpeas
Finish with herbs, nuts, and olive oil
💡 Tips for Best Taste
Salt the eggplant lightly and rest 10 minutes before roasting for extra softness
Use thick Greek yogurt for creamy sauce
Serve warm or room temperature – both taste amazing
❓ Frequently asked questions FAQs
Can I make it vegan?
Yes! Use coconut or almond yogurt.
Can I meal-prep this?
Absolutely. Keeps well for 3 days in the fridge.
What can I serve with it?
Whole wheat pita
Quinoa or bulgur
Fresh cucumber & tomato salad
🧮 Nutritional Information
Calories: 320 kcal
Protein: 14 g
Fiber: 12g
Healthy fats: 18 g
Carbs: 32 g