Levantine Eggplant & Tahini Bowl with Herbs

Ingredients

• 1 medium eggplant
• 2 tbsp olive oil
• 0.5 tsp salt
• 0.5 tsp ground cumin
• 0.25 tsp ground coriander(optional)
• 1 cup chickpeas (canned), drained and rinsed
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 clove garlic(optional)
• 2 tbsp water (to thin sauce)(optional)
• 0.25 cup fresh parsley
• 2 tbsp fresh mint(optional)
• 0.25 tsp black pepper(optional)

Instructions

1. 1

   Prep (15 minutes): Cut the eggplant into 1-inch cubes. Pat dry, then toss with 1 tbsp olive oil, salt, cumin, and coriander (if using).

2. 2

   Cook (25 minutes): Roast at 425°F/220°C for 20–25 minutes, tossing once halfway, until browned and very tender. (Alternatively, pan-cook: heat remaining 1 tbsp olive oil in a skillet, cook eggplant 12–15 minutes, stirring often, until silky and browned.)

3. 3

   Make the tahini sauce: In a bowl, whisk tahini, lemon juice, grated or minced garlic (if using), and black pepper. Whisk in 2 tbsp water (as needed) until smooth and pourable.

4. 4

   Assemble: Warm chickpeas (in the oven for the last 5 minutes or in a small pan with a splash of water). Divide eggplant and chickpeas into bowls, drizzle with tahini sauce, and top with parsley and mint.