Roasted Eggplant with Lemon Cauliflower Couscous, Crispy Chickpeas, and Green Tahini Mint Sauce

Instructions

1. 1

   1. Preheat the oven to 425°F / 220°C. Line a large baking sheet with parchment paper.

2. 2

   2. Score the flesh of the eggplants lightly without piercing the skin. Brush the halves with 2 tablespoons (30 ml) olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

3. 3

   3. In a bowl, toss the well-dried chickpeas with 1 tablespoon (15 ml) olive oil, 1 teaspoon ground cumin, the smoked paprika, ground coriander, red pepper flakes if using, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

4. 4

   4. Place the eggplants flesh-side up on one side of the baking sheet and spread the chickpeas on the other side. Roast for 30 to 35 minutes at 425°F / 220°C, stirring the chickpeas halfway through, until the eggplant is tender and browned and the chickpeas are crisp.

5. 5

   5. Meanwhile, make the green sauce. In a blender or food processor, combine the tahini, 1 garlic clove, parsley, mint, 3 tablespoons (45 ml) lemon juice, maple syrup, 3 tablespoons (45 ml) water, 1/4 teaspoon salt, and a pinch of black pepper. Blend until creamy. If too thick, add a little more water.

6. 6

   6. Heat the remaining 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Add the red onion and cook for 3 minutes until slightly softened. Stir in 2 minced garlic cloves and cook for 30 seconds.

7. 7

   7. Add the riced cauliflower, lemon zest, the remaining 1 tablespoon (15 ml) lemon juice, the remaining 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Sauté for 4 to 5 minutes until the cauliflower is tender but still fluffy, like couscous.

8. 8

   8. Divide the cauliflower couscous among plates. Top each portion with a roasted eggplant half, add the crispy chickpeas, and finish with the green tahini mint sauce.

9. 9

   9. Sprinkle the toasted sliced almonds on top and serve right away.