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.



    ½ cup tahini

    1 teaspoon Simply Organic Ground Cumin

    1 teaspoon Simply Organic Garlic Powder

    ½ teaspoon sea salt

    ½ fresh lemon, juiced

    ½ cup ice cold water



    2 large eggplants, cut lengthwise into 1-inch slices

    2 tablespoons olive oil



    1 can (13.5 ounces) chickpeas, washed, strained and dried

    1 tablespoon Simply Organic Garlic Powder

    1 tablespoon Simply Organic Ground 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



    1 cup fresh arugula, gently tossed in lemon juice (optional)

    ¼ cup Kalamata olives

    ¼ cup roasted red pepper 


    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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