Grilled Eggplant and Chickpeas with Cumin Tahini Sauce
Total Time: 00h 30m
Hands-on Time: 00h 15m
Makes: 4 servings
This succulent grilled eggplant recipe layers on the flavor with bitter arugula, expertly seasoned chickpeas and an 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.
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Ingredients
- For the Tahini Sauce:
- 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
- For the Eggplant:
- 2 large eggplants, 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® 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
- 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.
