Roasted Eggplant with Chickpeas

Name: Roasted Eggplant with Chickpeas
Prep time: 15 min
Cook time: 45 min
Yield: 4-6
Cuisine: Middle Eastern

Add to recipe book

roubashahin.com.au

Sides

One I found tucked away from my early blogging days — golden eggplant, warm chickpea salsa and cool minty yoghurt. So easy!

PREP TIME

15 Minutes

COOK TIME

45 Minutes

SERVES

4-6

About this recipe

This roasted eggplant with chickpeas is one of the very first recipes I made when I started blogging. I tucked it away and completely forgot about it, until I came across it again seven years later. It felt like finding an old photo in a drawer. This time, I added a layer of yoghurt with dried mint at the base, and it brought the whole dish together beautifully. The eggplant roasts until soft and golden, and the chickpeas simmer with garlic, chilli, cumin and cherry tomatoes into a warm, rustic salsa.

What’s more, it’s so easy to make and it works as a really good side dish. I love serving roasted eggplant with chickpeas alongside grilled meats, and it sits perfectly next to my kebab with roasted eggplant if you love eggplant as much as I do. Best of all, you can make most of it ahead and simply assemble when you’re ready to eat. Picture a huge platter of it on the table at Christmas time — it would be pretty amazing.

If you’re after something more traditional, my classic baba ganouj is a must. It’s the smoky eggplant dip I grew up with, and one that always finds its way onto our family table.

Ingredients

2 small eggplants, cut into quarters
Olive oil, for brushing, cooking and drizzling
Salt, to season
3 tablespoons olive oil
3 garlic cloves, thinly sliced
1 long red chilli, finely diced
½ cup parsley
1 x 400 gram can chickpeas, drained and rinsed
1 teaspoon cumin
150 grams cherry tomatoes, cut in half
A squeeze of fresh lemon juice
1 cup natural yoghurt
Dried mint, to sprinkle

Notes from Rouba

I use small eggplants because they look so much more presentable on the platter and are just the right size for a side dish.
Be generous when you oil the eggplants before they go into the oven, as eggplants soak up a lot of oil.
I cover the pan while the chickpea salsa cooks so the cherry tomatoes soften and it doesn’t dry out.
You can make the salsa the day before, but I’d roast the eggplants on the day.
Garnish with a little pomegranate if you like.

Method

Step 1. Roast the Eggplant

Preheat the oven to 200°C (fan-forced) (220°C conventional) (425°F).
Line a tray with baking paper and arrange the eggplant on it. Generously brush each piece with olive oil and sprinkle with salt. Bake uncovered for 45 minutes, or until tender and golden all over.

Step 2. Make the Chickpea Salsa

Meanwhile, add the garlic, chilli and olive oil to a frying pan and sauté, stirring, until softened. Add the parsley and toss through. Add the chickpeas along with the cumin and give everything a stir. Add the cherry tomatoes and bring to a simmer. Lower the heat, cover with a lid and cook for 15–20 minutes, or until the tomatoes soften. Season with salt and finish with a squeeze of lemon.

Step 3. Assemble

Spread the yoghurt over a serving dish and sprinkle with dried mint. Place the eggplant on top, then spoon over the chickpea salsa. Drizzle with olive oil to serve, and scatter with pomegranate seeds if you like.

A FEW THINGS YOU'LL WANT TO KNOW

My eggplants always take longer to roast. Is that normal?
Yes, every oven is different, so the timing can vary. Start checking at the 45-minute mark and give them a little longer if needed. You're looking for eggplant that's tender and golden all over.

Why do the eggplants need so much oil?
Eggplants soak up a lot of oil, so be generous when you brush them. That's what helps them turn soft and golden in the oven.

Why do you cover the pan when cooking the salsa?
Covering the pan lets the cherry tomatoes soften without the salsa drying out.

Can I make this ahead?
Yes. Make the chickpea salsa the day before and keep it in the fridge. I'd roast the eggplants on the day, then simply assemble when you need to.

Is this good for entertaining?
Absolutely. A big platter of it at Christmas time would be pretty amazing, especially with a scattering of pomegranate seeds on top.

Can I use canned cherry tomatoes instead of fresh?
Yes, you can. I personally drain the sauce out first so the salsa doesn't end up too wet.