Ingredients
1 1/2 pounds Italian eggplant (1 large), cut into 1-inch cubes (8 cups)
Kosher salt and black pepper
1/2 cup extra-virgin olive oil
1 (15-ounce) can chickpeas, rinsed
1/4 cup tahini
3 tablespoons lemon juice
1 teaspoon minced garlic
1 teaspoon low-sodium soy sauce
8 ounces grape or cherry medium tomatoes, chopped (1 heaping cup)
1 Persian cucumber, cut into ¼-inch cubes (½ cup)
2 tablespoons coarsely chopped parsley, plus more for garnish
4 cups cooked rice or grains, for serving
Shredded cabbage, pickles (preferably Israeli), hot sauce, hard-boiled or fried eggs, for topping (optional)
Directions
1
Heat oven to 425 degrees. On a large sheet tray, season eggplant with salt and pepper, drizzle with 3 tablespoons of the oil and toss to evenly coat. Push eggplant to one side. In the empty space, combine 1 cup of the chickpeas and 1 tablespoon of the oil and season with salt and pepper. Toss to evenly coat, then mix with the eggplant and spread mixture in an even layer. Roast until eggplant is tender and chickpeas are golden and crispy, stirring halfway through, 30 minutes.
2
Meanwhile, in a food processor, combine the remaining chickpeas with the tahini, 2 tablespoons of the lemon juice, the garlic, soy sauce and ¼ cup of water; pulse to combine. With the machine running, drizzle in the remaining ¼ cup of oil; purée, then season with salt and pepper.
3
In a small bowl, combine tomatoes, cucumber, parsley and the remaining 1 tablespoon lemon juice; season with salt and pepper, and mix well.
4
Divide rice or grains into 4 bowls; top with separate piles of the eggplant mixture, tomato salad and other toppings of choice. Drizzle generously with some of the tahini sauce. Garnish with parsley and serve warm.