A friend of mine made a similar recipe at a potluck not too long ago but hers used a yogurt sauce. So when recreating it, not only did I want to veganize this recipe but I also wanted to add a little kick to the flavor of the chickpeas by making them spicy to counteract the cooling nature of the dill sauce. Its a simple recipe but the flavors work so well together. I really felt like I was back on the streets of Istanbul…. which is a feeling I am happy to revisit over and over!
- ¼ cup olive oil, more as needed
- 3 eggplants
- 1 yellow onion, finely diced
- 2 (15 oz) cans chickpeas
- 2 (15oz) cans tomato sauce (alternatively can use diced tomatoes + tomato paste)
- 1 Tbsp spicy paprika
- ½ tsp red chili flakes
- 1 tsp salt and pepper
- Parsley or dill sprigs (for garnish)
- Lemon-Dill Tahini Dressing
- ¼ cup tahini
- 2 tbs olive oil
- Juice from 1 lemon, about ¼ cup
- 2 Tbsp Apple Cider Vinegar
- 2 Tbsp water
- 1 clove of minced garlic
- ¼ cup dill, minced
- Pre heat oven to 400. Cut off tips of eggplant and thinly slice lengthwise (each eggplant should produce about 6-8 slices) and brush with olive oil.
- Roast oiled eggplant for 15 minutes on each side or until browned.
- Meanwhile, combine all the lemon-dill-tahini sauce ingredients in a food processor and blend well. Set aside.
- Heat about 2 Tbsp oil and onion in a pan.
- Add chickpeas, tomato sauce, paprika, salt and pepper. Saute until warm and cooked through. Add more seasoning to your taste.
- Serve chickpeas on top of eggplant and drizzle with tahini mixture.
Note: Photo is shown with no tomato sauce, only roasted chickpeas which is also an option. You can roast the chickpeas with the eggplant until crispy and serve alone or add to the tomato sauce listed in the recipe above.
Thanks to Smitten Kitchen and Brittany Hughes for the inspiration!