Mediterranean Roasted Eggplant & Chickpea Burrata Bowl

This Mediterranean Roasted Eggplant & Chickpea Burrata Bowl is a hearty, flavor-packed dish that’s both comforting and fresh. It combines smoky roasted eggplant, crispy chickpeas, and fluffy quinoa (or couscous), all topped with creamy burrata and a drizzle of lemon-tahini dressing. Every bite balances richness, tang, and spice — a perfect vegetarian meal that feels light yet satisfying.

Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 2–3

Ingredients

1 medium eggplant, diced

1 can (15 oz) chickpeas, drained and rinsed

2 tbsp olive oil

1 tsp smoked paprika

Salt and black pepper, to taste

2 cups cooked quinoa or couscous

1 ball burrata cheese

1 tbsp lemon juice

1 tbsp tahini (optional)

2 tbsp chopped fresh parsley or cilantro

Instructions

Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Prepare the Vegetables:
In a large bowl, toss the diced eggplant and chickpeas with olive oil, smoked paprika, salt, and black pepper until evenly coated.

Roast:
Spread the mixture evenly on the baking sheet. Roast for 25–30 minutes, stirring halfway through, until the eggplant is tender and the chickpeas are slightly crisp.

Prepare the Base:
While the vegetables roast, cook the quinoa or couscous according to package instructions. Fluff with a fork and season lightly with salt and a drizzle of olive oil.

Make the Lemon-Tahini Drizzle:
In a small bowl, whisk together lemon juice, tahini (if using), and 1–2 teaspoons of water to thin it out until smooth.

Assemble the Bowls:
Divide the quinoa or couscous among serving bowls. Top with the roasted eggplant and chickpeas.

Add Burrata and Garnish:
Place a piece of burrata on top of each bowl. Drizzle with the lemon-tahini sauce and sprinkle with fresh parsley or cilantro.

Serve:
Enjoy warm or at room temperature. The burrata will melt slightly into the warm vegetables, creating a creamy, rich finish.

Tips & Variations

Perfectly Roasted Eggplant:
Cut the eggplant into evenly sized cubes so they roast uniformly. To prevent sogginess, spread the pieces out on the pan—crowding traps steam and stops them from crisping.

Crispy Chickpeas Tip:
For extra crunch, pat the chickpeas dry with a paper towel before roasting. You can even roast them separately for 5–10 minutes longer if you want a crispier texture.

Make It Vegan:
Simply omit the burrata or replace it with a dairy-free alternative like vegan mozzarella or a dollop of cashew cream.

Flavor Up the Dressing:
Add a spoonful of Greek yogurt to the lemon-tahini sauce for creaminess, or mix in a touch of honey for a sweet contrast to the smoky flavors.

Grain Swap Ideas:
Quinoa and couscous are great bases, but you can also use farro, bulgur, or brown rice depending on what you have on hand.

Add More Veggies:
Roasted red peppers, zucchini, or cherry tomatoes pair beautifully with the chickpeas and burrata for extra color and nutrition.

Protein Boost:
If you want a more protein-rich version, add grilled chicken, tofu, or even a few slices of boiled egg alongside the burrata.

Serving Suggestion:
Serve this dish warm for a comforting meal or chilled as a Mediterranean grain salad—it tastes great both ways.

Q&A

Q: Can I prepare this bowl ahead of time?
Yes. You can roast the eggplant and chickpeas up to 2 days in advance and store them in the fridge. Add the burrata and dressing right before serving to keep everything fresh and creamy.

Q: What can I use instead of burrata?
Fresh mozzarella, ricotta, or crumbled feta all work well. For a vegan option, try a cashew-based cheese or a drizzle of tahini sauce.

Q: How can I make the chickpeas extra crispy?
After rinsing, dry the chickpeas thoroughly, toss them with olive oil and spices, and roast at a high temperature (around 425°F / 220°C) for 25–30 minutes.

Q: Can I make this dish without tahini?
Absolutely. The lemon juice and olive oil provide plenty of flavor on their own. You can replace tahini with Greek yogurt or hummus if you want a creamy element.

Q: Is this recipe gluten-free?
Yes, as long as you use quinoa or another gluten-free grain instead of couscous.

Nutrition

(Per Serving)

(Estimated for 2 servings)

Calories: ~520 kcal

Protein: 19 g

Carbohydrates: 48 g

Fat: 28 g

Fiber: 10 g

Sugar: 6 g

Sodium: 480 mg

Conclusion

The Mediterranean Roasted Eggplant & Chickpea Burrata Bowl is a rich, balanced meal that brings together smoky vegetables, creamy burrata, and zesty Mediterranean flavors. It’s wholesome, satisfying, and versatile enough for meal prep or an elegant weeknight dinner. Whether you enjoy it warm or chilled, this bowl delivers comfort and nutrition in every bite.