Grilled Eggplant and Chickpeas with Cumin Tahini Sauce

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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  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.
  5. Drizzle with dressing and serve warm, or chill and serve.