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Prep 15 minCook 35 minServes 4
Ingredients
Why metric?
Metric avoids regional spoon ambiguity. US uses 5 mL tsp, 15 mL tbsp and 240 mL cup. Small masses stay in grams unless a verified recipe conversion exists. More on measurements
2 eggplants, cut into 3 cm pieces (600 g)
480 g canned no-added-salt chickpeas, drained and rinsed
60 g tahini
35 ml lemon juice (35 g)
50 ml water (50 g)
2 garlic cloves, crushed (10 g)
40 ml extra-virgin olive oil (36 g)
4 g ground cumin
20 g flat-leaf parsley, chopped
1 g iodised table salt
Ground black pepper, to taste
Method
Heat the oven to 220C/425F. Toss the eggplant and chickpeas with the oil, cumin and salt and spread them over two trays.
Give them room. Crowded eggplant steams instead of roasting and stays squeaky in the middle; the chickpeas need dry heat to crisp.
Roast 30-35 minutes, turning once, until the eggplant is completely soft and the chickpeas have started to split and colour.
Whisk the tahini with the lemon juice, garlic and water. It will seize and go stiff first, then loosen as you keep adding water — keep going, that is normal.
Spoon the dressing over the warm vegetables and scatter the parsley on.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
Cool and cover within two hours of cooking; split large amounts into shallow containers so they chill quickly. Reheat until steaming hot, at least 60°C.
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Roast Eggplant and Chickpea Salad with Tahini
Serves 4 · Prep 15 min · Cook 35 min
Eggplant roasted until properly soft with chickpeas crisping alongside, dressed with tahini thinned with lemon and water.
Ingredients
2 eggplants, cut into 3 cm pieces (600 g)
480 g canned no-added-salt chickpeas, drained and rinsed
60 g tahini
35 ml lemon juice (35 g)
50 ml water (50 g)
2 garlic cloves, crushed (10 g)
40 ml extra-virgin olive oil (36 g)
4 g ground cumin
20 g flat-leaf parsley, chopped
1 g iodised table salt
Ground black pepper, to taste
Approximate per serving
1515 kJ / 362 kcal · protein 13.8 g · carbohydrate 21.6 g · fibre 16 g · fat 21.1 g · sodium 131.4 mg
Method
Heat the oven to 220C/425F. Toss the eggplant and chickpeas with the oil, cumin and salt and spread them over two trays.
Give them room. Crowded eggplant steams instead of roasting and stays squeaky in the middle; the chickpeas need dry heat to crisp.
Roast 30-35 minutes, turning once, until the eggplant is completely soft and the chickpeas have started to split and colour.
Whisk the tahini with the lemon juice, garlic and water. It will seize and go stiff first, then loosen as you keep adding water — keep going, that is normal.
Spoon the dressing over the warm vegetables and scatter the parsley on.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
Cool and cover within two hours of cooking; split large amounts into shallow containers so they chill quickly. Reheat until steaming hot, at least 60°C.
Mediterranean-style everyday cooking with less added sugar and fewer sweetened drinks, which is where current MASLD guidance points. Whether your liver has changed is a clinical question: diagnosis, fibrosis staging and medicines stay with your team.
