Roasted Eggplant and Chickpeas with Tahini Yogurt

Aka how I can make it an excuse to eat yogurt sauce for dinner.

Before we get into the particulars, let us get ourselves casually acquainted with your new favorite meal for spring and summer. And honestly, you guys, it is crazy to me how the littlest things can inspire some of my favorite meals. Seriously, everything I see on a daily basis can inspire a recipe. In fact, some of my favorite recipe ideas have come while I was computer coding

Cannot get more different than that!

The weather here in DC has finally decided to cooperate with spring and we’ve had some seriously sunny days with temperatures in the sixties.Summer is definitely not quite here yet, but we are mid spring and the weather is finally beginning to cooperate, YAY! It was a gorgeous sunny day today, the kind that make you feel like summer is here. Except it isn’t.  For me, this means way less time in the kitchen and way more time outside…or at least that’s the way I dream of it being. In reality, more likely it means me sitting in the window with the most vibrant sun shining through while typing away on the computer.

Hey, but at least it’s a very big window. So it is like a giant greenhouse in here!

There are so many flowers, and it just feels the entire city has come alive in all of the colors. And, you guys, I cannot get over the fact that the leaves are fully out here and we have SERIOUS shade. Not like Kim K shade. Like I want to curl up on a picnic blanket and eat sandwiches kind of shade.

That and also shading me from the rain. Very important for my suede booties.

The sun and the warmth has brought on a desire for some lighter, fresher and overall brighter foods. I mean, y’all know I like to eat bright all the time around here, but this, in particular, takes the cake. These eggplants almost feel summery, but thankfully they’ll work for both spring AND summer (and fall and winter). Especially because the temperatures have fluctuated so much, it is nice to have something that can bring on the cosy while still reminding us of spring.

I should add that I really love cozy foods at any time of the year.

So anyways, please meet my new obsession, if you will. Shocking. I know! Hiiii.

It’s another one of my stupidly simple recipes – one I’ve been enjoying before I blogged. Yotam Ottolenghi, blessed be he, is the main source of inspiration. Since everything is done in the oven, it is mostly hands off, which is def my kind of meal. Roast some eggplanties until they collapse. At the same time, you roast your chickpeas and make the CRAZY good tahini yogurt sauce. You guys, I swear I could eat this sauce lathered on some bread. It is that good. So while there are a ton of components, everything is doing its thing at the same time, meaning dinner can come together in a snap. I would serve these goodies with some grains, salad, or bread (actually always bread) for a perfect “Is it shorts weather?” kind of meal.

Hint: the answer is always yes.

Yields 4 for an appetizer, 2 for a meal

Roasted Eggplant and Chickpeas with Tahini Yogurt

20 minPrep Time

1 hrCook Time

1 hr, 20 Total Time

Save RecipeSave Recipe


  • roasted eggplant:
  • 1 eggplant, cut in half lengthwise
  • 1 tablespoon olive oil
  • 1 teaspoon za’atar
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon paprika
  • salt + pepper
  • roasted chickpeas:
  • 1 can of chickpeas, drained, rinsed, and patted dry (or 1.5 cup cooked chickpeas)
  • 1 tablespoon olive oil
  • ½ tablespoon paprika
  • salt + pepper
  • yogurt sauce:
  • 1/3 cup whole milk Chobani yogurt
  • ½ lemon, juiced
  • 1 teaspoon freshly chopped dill
  • salt+ pepper
  • to serve:
  • Arugula or other salad greens
  • Sliced almonds
  • Pomegranate Seeds
  • Raisins
  • Capers



Preheat the oven to 425 degrees Fahrenheit. Line two baking sheet with parchment paper.

Stir together cumin, paprika, coriander and za’atar in a small bowl, Drizzle the oil until the spices form a paste. Spread over the eggplant and place on the parchment paper.

On the other baking sheet lined with parchment paper, toss chickpeas with olive oil, paprika, salt and pepper. Spread evenly. Place eggplant and chickpeas in the preheated oven. Bake chickpeas 15-20 minutes until golden, tossing once. Bake

eggplant 45-50 minutes until the flesh is collapsed

While the eggplant and chickpeas are baking, whisk together yogurt, lemon juice, dill, salt, and pepper. Set aside for 10-15 minutes.

To serve, place eggplant on a platter. Spoon sauce over eggplant. Top with arugula, sliced almonds, pomegranate seeds, raisins, and capers. EAT


Cause yes you can!

This post is in partnership with Chobani. All recipes, text and opinions are my own. Thanks for support TCV and the brands that help make this site possible!

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