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Eggplant & Chickpea Sheetpan Dinner {vegan}


  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 23 mins
  • Total Time: 33 mins
  • Yield: 2 1x

Description

An easy sheetpan supper made with Middle Eastern flavors, including roasted eggplant and chickpeas, a tahini drizzle, and toppings of pomegranate, mint and pistachios.


Scale

Ingredients

  • tahini, lemon juice, garlic powder, ga1 large eggplant, cut lengthwise into 6 slices
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/4 teaspoon fine sea salt
  • Lemon Tahini Drizzle:
  • 2 tablespoons tahini (well-stirred)
  • 11/2 tablespoons fresh lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 3 tablespoons hot water
  • sea salt & black pepper to taste
  • 1/3 cup pomegranate arils
  • 2 tablespoons chopped fresh mint
  • 3 tablespoons finely chopped pistachios

Instructions

  1. Preheat oven to 400F. Spray a large rimmed baking sheet with cooking spray.
  2. In a small bowl, combine the cinnamon, cumin and salt.
  3. Arrange eggplant slices in a single layer on prepared sheet; spread chickpeas around eggplant slices.
  4. Spray the eggplant and chickpeas with cooking spray and sprinkle with the cinnamon mixture.
  5. Roast in the preheated oven for 18 to 23 minutes until eggplant is golden brown and tender and the chickpeas are browned and appear crispy.
  6. Lemon-Tahini Drizzle: While the eggplant and chickpeas roast, stir together the tahini, lemon juice, garlic powder, cumin and hot water until blended and smooth. Season to taste with salt and pepper.
  7. Serve eggplant and chickpeas drizzled with the lemon-tahini drizzle and topped with pomegranate arils, mint and pistachios.

Notes

Double the Recipe: This recipe only makes enough for 2 or 3 entrees. However, you can double the recipe, putting the second half on another sheetpan. Roast the two sheet pans at the same time!
Note: I used low-sodium chickpeas; you can use regular chickpeas, but the sodium content reflects my use of the low sodium variety.

  • Category: Entree, Dinner, Lunch

Nutrition

  • Serving Size: 1/2 of recipe
  • Calories: 404
  • Sugar: 14.7 g
  • Sodium: 509.5 mg
  • Fat: 14.6 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 60 g
  • Fiber: 21.6 g
  • Protein: 17.1 g
  • Cholesterol: 0 mg