Spiced Eggplant Wedges with Warm Cauliflower Hummus, Crispy Chickpeas and Herb Sauce

Name: Spiced Eggplant Wedges with Warm Cauliflower Hummus, Crispy Chickpeas and Herb Sauce
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Mediterránea
Ingredients: about 1 lb 5 oz medium eggplants; 14 oz cooked chickpeas; 10.5 oz cauliflower; 3/4 cup plain yogurt; 4 tbsp olive oil; 2 tbsp tahini; 3 tbsp lemon juice; 3 cloves garlic; 1 1/2 tsp ground cumin; 1 tsp smoked paprika; 2 tsp honey; 1/2 cup loosely packed fresh parsley; 1/4 cup loosely packed fresh mint; 3 tbsp sunflower seeds; 1 1/4 tsp salt; 3/4 tsp black pepper; 4 tbsp water

A vegetarian gluten-free dish featuring eggplant roasted until golden, served with warm cauliflower-chickpea hummus, crispy cumin chickpeas, and a fresh herb yogurt sauce. It offers contrasting textures and an original Mediterranean-inspired profile.

25 minPrep

35 minCook

60 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

2 600 g medium eggplants (cut in wedges largos)
400 g cooked chickpeas (escurridos and divided en dos partes iguales)
300 g cauliflower (en floretes small)
180 ml plain yogurt (for the sauce)
60 ml olive oil (divided)
30 g tahini (for the hummus)
45 ml lemon juice (divided)
3 cloves garlic (2 for the hummus and 1 for the sauce)
4 g ground cumin (divided)
2 g smoked paprika (for the berenjena and the garbanzos)
10 ml honey (for glasear the berenjena)
15 g fresh parsley (chopped)
8 g fresh mint (chopped)
25 g sunflower seeds (tostadas lightly)
8 g salt (or to taste)
2 g black pepper (freshly ground)
60 ml water (for ajustar the hummus)

Nutrition facts

per serving

345 kcal

Calories

11.2 g

Protein

30.4 g

Carbs

20.1 g

Fat

9.1 g

Fiber

21.3 g

Net carbs

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

DairySesame

Instructions

1
Preheat the oven to 220°C / 425°F. Line a large baking tray with parchment paper.
2
Place the eggplant wedges on the tray. Toss them with 2 tbsp (30 ml) olive oil, 1 tsp cumin, the smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, and the honey. Arrange in a single layer.
3
On one side of the same tray, toss half of the cooked chickpeas with 1 tbsp (15 ml) olive oil, 1/2 tsp cumin, a pinch of salt, and a pinch of black pepper.
4
In another section of the tray, place the cauliflower and 2 garlic cloves. Toss with 1 tbsp (15 ml) olive oil and a pinch of salt.
5
Roast for 30 to 35 minutes at 220°C / 425°F, stirring the chickpeas halfway through. The eggplant should be tender and golden, the cauliflower soft, and the chickpeas crisp.
6
Meanwhile, make the herb sauce: in a bowl combine the plain yogurt, 1 tbsp (15 ml) lemon juice, 1 grated garlic clove, half of the parsley, half of the mint, 1 tbsp (15 ml) olive oil, a pinch of salt, and a pinch of black pepper. Set aside.
7
Make the warm cauliflower hummus: in a food processor combine the roasted cauliflower, roasted garlic, the remaining cooked chickpeas, tahini, 2 tbsp (30 ml) lemon juice, 1 tbsp (15 ml) olive oil, 4 tbsp (60 ml) water, 1/4 tsp black pepper, and 1/2 tsp salt. Blend until thick and smooth.
8
If the warm hummus is too thick, adjust with 1 additional tbsp of water at a time until creamy. Taste and adjust salt or lemon if needed.
9
Lightly toast the sunflower seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring until fragrant. Remove from the heat.
10
To serve, spread the warm hummus on the base of each plate. Arrange the roasted eggplant wedges on top, scatter over the crispy chickpeas, and add spoonfuls of herb sauce.
11
Finish with the toasted sunflower seeds, the remaining parsley, the remaining mint, and a little black pepper. Serve immediately.

Chef tips

For a silkier hummus texture, blend the mixture while the cauliflower is still warm. For deeper flavor, let the herb sauce rest for 10 minutes before serving.

Substitutions

You can substitute the plain yogurt with lactose-free yogurt if preferred. Sunflower seeds can be replaced with pumpkin seeds, and honey with maple syrup for a strict vegetarian no-honey version.

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 image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori 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
View on Amazon
Illustrative image
T-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
View on Amazon