Roasted Eggplant Appetizer with Chickpeas

Roasting eggplants is a highly popular cooking method both in Middle Eastern and Mediterranean cuisines. In the Middle East, eggplants are usually grilled over charcoal barbecues and served along with kebab and other meaty dishes. Occasionally, they are placed on skewers and cooked very much like shish kebabs. However, oven roasted eggplants taste equally delicious in my opinion. Plus, it is much easier to handle them in the oven. And the best part is that it is so easy to make various salads afterward. In the Mediterranean, oven roasted eggplants are served with yummy tomato sauce, which is my favorite. Add garlic and extra virgin olive oil to some quality tomato puree (made from fresh), and you can have a quick trip to heaven. Some people even use roasted eggplant layers instead of pasta when making lasagna.

Did you know that eggplants are considered berry in botanical terms? This is mainly because it contains many seeds inside. To me, they are unique and indispensable when making ethnic dishes. But most importantly, eggplants contain many nutritious vitamins and minerals. Some even call them brain food since they increase the blood flow to the brain. Note that eggplants also contain a rare antioxidant called nasunin, which helps to fight inflammation and oxidative stress. However, it is mainly found on the skin of the eggplant, which is edible. A new research* also revealed that acetylcholine in eggplants helps to lower blood pressure.

What you will need:

It is a good idea to you use a roasting pan with a lid when making roasted eggplant salads for two reasons. First, you get to lock the heat inside the pan thanks to the lid. The heat surround technology allows for even heat distribution all around the pan. Eventually, this method will help you cut down on the cooking time significantly while making the eggplants softer and tastier. Sometimes, people tend to burn the veggies in the oven because they keep them baking for too long. As a result, they end up with chewier roasted eggplants and they taste like plastic. Secondly, using roasting pans will keep things spotless. No need to clean up the entire oven afterward. Just place the pan and its parts in the dishwasher machine. On a side note, you can also use this 5-star rated item for roasting turkey and chicken on special occasions and family gatherings. Thanks to the beautiful mirror finish, you can delightfully serve food in it. The cold grip handles on the sides make it easier to transfer while the pan is very hot.

Roasted Eggplant Appetizer with Chickpeas

Although there are some unique dishes entirely made from eggplants, most people tend to serve them as sides. You can consume this salad as a lunch snack or use as a side dish at dinner. Note that you can serve it warm or keep it in the fridge to chill; both will be very tasty.

Roasted eggplants go great with crushed garlic and olive oil. And that is what we use here in this recipe. Make sure you get yourself some quality extra virgin olive oil; the difference will be enormous! Also, you can combine 1/3 of this eggplant salad (minus the chickpeas) with 2/3 parts of hummus (click for the hummus recipe) to create a fancy dip similar to Baba Ganush.

Roasted Eggplant Appetizer with Chickpeas

Recipe by OzgurCourse: Appetizers, SnacksCuisine: TurkishDifficulty: Easy


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  • 3 eggplants (aubergine) roasted, peeled, and smashed

  • 2 garlic cloves, crushed

  • 4 tablespoons extra virgin olive oil

  • 1/2 cup Greek yogurt

  • 1/2 cup authentic style boiled chickpeas (see recipe here)

  • 2 tablespoons of chopped parsley

  • 1/2 teaspoon salt

  • 1/2 teaspoon red pepper

  • 1/4 teaspoon black pepper


  • Preheat the oven to 450 °F (230 °C).
  • Wash and drain the eggplants.
  • Place parchment paper on oven tray.
  • Place the eggplants on the tray and roast for about twenty minutes or until the eggplants are fully softened.
  • Remove the eggplants from the oven and let them cool for half twenty minutes.
  • Peel the skins from the eggplants and smash the remaining parts with a fork.
  • Place the smashed eggplants to a small bowl.
  • Add 4 tablespoons extra virgin olive oil.
  • Add 1/2 teaspoon of salt, 1/2 teaspoon of red pepper, 1/4 teaspoon of black pepper, and blend well.
  • Add1/2 cup of Greek yogurt and stir until uniformly blended.
  • Transfer the mixture to a small serving plate.
  • Place 1/2 cup of authentic style boiled chickpeas (see recipe here) on top.
  • Sprinkle two tablespoons of chopped parsley for decoration.


  • You can replace the boiled chickpeas in this recipe with boiled white beans (in tomato sauce) if you like.
  • No need to peel the skins of the eggplants before placing them in the oven. The skins will come out easily if you finely roast the eggplants.

Do I need to salt eggplant before roasting?

You do not have to salt the eggplants before roasting as doing so won’t have much effect in the end. Salting is only necessary when frying the eggplants since this technique causes the eggplants to absorb less oil. Plus, you get to prepare firmer eggplants and prevent them from getting soggy.

Why is eggplant so good?

Eggplant contains vital antioxidants such as nasunin, vitamins A, and C. Plus, it is one of the few vegetables that contain nicotine. You do not need to worry, though, since the nicotine level is fairly low. Note that the eggplants also contain polyphenols that may help to protect you against cancer. It is a high fiber and low-calorie food. Last but not least, eggplants increase blood flow to the brain. Thus, they are sometimes called brain food.

Should you eat the skin of the eggplant?

The skin of the eggplant is completely edible and contains a vital antioxidant called nasunin. Most people choose to keep the skins when frying or roasting the eggplants. You can also peel the skins in stripes to keep them partially. This method also gives a fancy appearance to the eggplants.

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