Grilled Eggplant and Chickpeas with Cumin Tahini Sauce
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Total Time: 30 mins
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Hands-on Time: 15 mins
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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
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For the Tahini Sauce:
½ cup tahini
1 teaspoon Simply Organic Cumin
1 teaspoon Simply Organic Garlic Powder
½ teaspoon sea salt
½ fresh lemon, juiced
½ cup ice cold water
For the Eggplant
2 large eggplant, cut lengthwise into 1-inch slices
2 tablespoons olive oil
For the Chickpea Salad
1 can (13.5 ounces) chickpeas, washed, strained and dried
1 tablespoon Simply Organic Garlic Powder
1 tablespoon Simply Organic Cumin
½ teaspoon Simply Organic Crushed Red Pepper, or more to taste
1 teaspoon sea salt
½ teaspoon Simply Organic Black Pepper
3 tablespoons olive oil
Toppings
1 cup fresh arugula, gently tossed in lemon juice (optional)
¼ cup Kalamata olives
¼ cup roasted red pepper
Directions
- 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.
- 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.
- In a medium bowl, add chickpeas, garlic powder, cumin, crushed red peppers, salt, black pepper and olive oil; toss to combine.
- 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.
