•The chickpeas were tossed in olive oil and seasoned well with zaatar and a little salt. Roast for 35-40 minutes in a 375F oven until crispy!
•Roast the eggplant on a parchment lined baking sheet for 40 minutes in a 375F oven. Once done, transfer to a bowl and cover with plastic wrap (this will help the eggplant skin to steam and easily peel off). Go ahead and peel the eggplant after 5-10 minutes (careful, its hot!). Optional: make a few slits down the length of eggplant be able to fan it out on your plate.
•For the sauce, mix my Ethiopian tahini with pressed garlic, lemon juice and a little bit of olive oil. Season with salt and pepper to taste.
•Top the roasted eggplant with the tahini sauce, crispy roasted chickpeas and any other toppings of choice! Lauren used parsley, mint and pomegranate seeds.
Love the play of textures and flavors from the creaminess of the eggplant to the crunch of the roasted chickpeas and sweetness of the pomegranate.
This is truly Amazing! 😀
made by: Lauren @azfoodiedietitian
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