Roasted Eggplants with Spiced Cauliflower Couscous, Crispy Chickpeas and Lemon Tahini Cream
A dairy-free vegetable main featuring tender roasted eggplants, an aromatic cauliflower couscous-style base, golden chickpeas, and a silky lemon tahini garlic cream.
Ingredients
- 2 approx. 700 g medium eggplants (cut por the mitad a lo largo)
- 400 g cooked chickpeas (escurridos and dry)
- 500 g cauliflower (grated or procesada hasta textura of cuscús)
- 120 g red onion (chopped fina)
- 4 cloves garlic (2 for roasting and 2 for the cream)
- 1 unit lemon (zumo and zest)
- 80 g tahini (for the cream)
- 45 ml olive oil (divided)
- 4 g ground cumin (divided)
- 4 g smoked paprika (divided)
- 1 g ground cinnamon (for the cuscús of coliflor)
- 15 g fresh parsley (chopped)
- 8 g fresh mint (chopped)
- 35 g raisins (optional pero recomendada)
- 30 g pumpkin seeds (tostadas)
- 8 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 45 ml water (for ajustar the cream of tahini)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Line a large baking tray with parchment paper.
- 2
Score the flesh of the eggplants lightly. Place them cut side up and brush with 1 tablespoon olive oil, half of the salt, and a little black pepper. Add 2 whole garlic cloves wrapped in a small piece of parchment or foil to the same tray.
- 3
In a bowl, toss the chickpeas with 1 tablespoon olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and a pinch of salt. Spread them on one side of the tray or on a separate tray.
- 4
Roast the eggplants, garlic, and chickpeas for 30 to 35 minutes at 220 °C / 425 °F, stirring the chickpeas halfway through. The eggplants should be tender and browned, and the chickpeas crisp.
- 5
Meanwhile, make the cream: squeeze the roasted garlic cloves into a bowl and mix with the tahini, 2 tablespoons lemon juice, 1 teaspoon lemon zest, and the water. Stir until smooth; add more water if needed. Season with a pinch of salt.
- 6
Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Sauté the red onion for 4 to 5 minutes until softened. Add the remaining 2 chopped garlic cloves and cook for 30 seconds.
- 7
Add the riced cauliflower, the remaining 1/2 teaspoon ground cumin, the remaining 1/2 teaspoon smoked paprika, the ground cinnamon, raisins, the rest of the salt, and black pepper. Cook for 5 to 7 minutes, stirring, until the cauliflower is tender but still fluffy.
- 8
Turn off the heat and fold in the fresh parsley, fresh mint, and half of the toasted pumpkin seeds. Adjust with a few more drops of lemon juice if you want extra brightness.
- 9
To serve, spoon a generous portion of cauliflower couscous onto each plate. Top with one roasted eggplant half, add the crispy chickpeas, and finish with the lemon tahini cream and the remaining pumpkin seeds.
- 10
Serve hot or warm.
Chef tips
Dry the chickpeas very well before roasting for better crispness. If your eggplants are especially large, roast them 5 extra minutes. Tahini cream thickens as it sits; loosen it with a little more water or lemon before serving.
Substitutions
You can swap pumpkin seeds for sunflower seeds for a different crunch. Raisins can be replaced with dried cranberries. Parsley and mint can be replaced with cilantro for a fresher profile.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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