Eggplant
Fun fact: Eggplant got its name because the earliest varieties brought to Europe from Asia were small and white, and looked a lot like eggs! Today, the most common varieties are purple and have an elongated shape.
Eggplant is a good source of antioxidants such as anthocyanins, which are potent antioxidants that may help improve insulin sensitivity, reduce inflammation, and protect against cardiovascular complications. Nasunin is the main anthocyanin found in eggplant, which gives the skin its purple color.
Although technically a fruit, eggplant has a meaty texture and savory taste. Whether roasted, grilled, or baked, it’s a delicious and satisfying way to boost both flavor and nutrition.
Chickpeas
Also known as garbanzo beans, chickpeas are a popular legume often used in Mediterranean cuisine. They are most commonly consumed in the form of hummus, as they are the base ingredient in most hummus recipes. However, chickpeas are delicious when prepared in all sorts of ways.
Like other legumes, chickpeas naturally contain a great balance of protein and unrefined carbohydrates, while also being low in fat and high in fiber – the perfect composition of a diabetes-friendly diet. They contain resistant starch which slows the rate of digestion and absorption, leading to better blood sugar regulation. In addition, chickpeas are a good source of vitamins and minerals like iron, zinc, and magnesium.
Tahini
Tahini is a creamy, nutrient-rich paste made from ground sesame seeds, which have usually been roasted.
In addition to providing healthy unsaturated fats and protein, tahini is rich in bioactive compounds called lignans – specifically sesamin and sesamolin. These lignans provide many benefits such as neutralizing free radicals (which are unstable molecules that can damage cells and contribute to aging, inflammation, heart disease, and diabetes), reducing inflammation, reducing LDL cholesterol, and making other healthful nutrients like vitamin E more bioavailable.
In this recipe, tahini adds a satisfying richness to the dish. It balances the earthiness of the eggplant and the fresh vibrancy of the parsley and lemon juice, tying the meal together with a creamy and nutty depth.
Eggplant & Crispy Chickpeas with Tahini
Ingredients
- 8 cups (660g) Eggplant, cut in half lengthwise - About 2 medium eggplants
- 1/2 cups (120g) Vegetable Broth, low sodium - Available in 32 oz cartons
- 2 cups (320g) Chickpeas, cooked - About 1⅓ cans (15 oz each), drained and rinsed
- 1 tsp (2g) Cumin, ground - Available in 8 oz bags
- 1 tsp (3g) Garlic Powder - Available in 8 oz bags
- 1 tsp (2g) Onion Powder - Available in 8 oz bags
- 1 tbsp (14g) Tahini - Available in 16 oz jars
- 1/2 cups (120g) Lemon Juice - About 2 large lemons or bottled juice
- 1/4 cups (15g) Parsley, chopped - About ½ bunch fresh parsley
Instructions
- Preheat the oven to 425ºF and line a baking sheet with parchment paper. Place the eggplant on the sheet, cut side facing up and brush with half the vegetable broth.
- Lightly dry the chickpeas with paper towel and add to a medium-sized bowl. Toss with half the cumin, garlic, and onion powder. Add the chickpeas to the baking sheet alongside the eggplant. Bake for 15 minutes. Remove, gently shake the baking sheet and flip the eggplant. Bake for 15 minutes more.
- Make the tahini dressing by adding the remaining vegetable broth, tahini and lemon juice to a mason jar. Shake vigorously until all ingredients are combined. If the dressing is too thick, thin with a splash of water.
- Once the eggplant and chickpeas are finished cooking, add to a plate. Top with tahini dressing and parsley. Serve and enjoy!
Notes
- Leftovers: Refrigerate in an airtight container for up to three days. For best results, store the tahini dressing separately. Reheat the eggplant and chickpeas in the oven or microwave.