Grilled Eggplant and Chickpeas with Cumin Tahini Sauce

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  • Total Time: 30 mins
  • Hands-on Time: 15 mins
  • Makes: 4 servings

This succulent grilled eggplant recipe layers on the flavor with bitter arugula, expertly seasoned chickpeas and a umami tahini sauce featuring cumin, garlic and a little kick from crushed red pepper. Topped with tart Kalamata olives and sweet roasted red peppers, this tasty dish makes a gorgeous presentation any time of year.

Ingredients

Directions

    1. In a medium bowl, add tahini, cumin, garlic powder, salt and lemon juice. Stir until a thick paste forms. Slowly add ice cold water; stir aggressively until a beautiful, glossy dressing is formed. Set aside. 
    2. Warm a serrated skillet over medium heat and add olive oil. Gently place cut eggplant into skillet and cook for 2 minutes on each side. (You may have to repeat this step a few times depending on the size of your skillet.) NOTE: Using less oil will allow the eggplant to char and brown better. Place onto a large plate or serving platter.
    3. In a medium bowl, add chickpeas, garlic powder, cumin, crushed red peppers, salt, black pepper and olive oil; toss to combine.
    4. Top eggplant with arugula, olives and red peppers, then add chickpeas. Top in layers if desired. Drizzle with dressing and serve warm, or chill and serve.

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