For the roasting part:
For the toppings:
This elegant meal is light and easy. It is perfect for those days when we want something simple yet impressive. The eggplant becomes soft and creamy inside and the crunchy chickpeas with the tahini on top is divine. It is carb free, gluten free and it's healthy too. Warm up a pita if you feel like indulging all the way:)
How to prepare tahini sauce:
Place in a blender cup or food processor:
(Add some water if you feel like the consistency is too thick)
Preheat your oven to 450 F.
1). Prepare a wide baking sheet with parchment paper. Place the eggplant cut side up, score some lines with a knife.
2). Arrange on the side of the tray tomatoes and papers, sprinkle some salt, pepper and the ground cumin powder, drizzle some oil both on the eggplant and the vegetables. Place in a preheated 450 degrees oven and bake until golden brown. About 10-15 minutes.
Note: The tomatoes and peppers might get brown faster. So keep an eye on them so they don't burn. If they are ready before the eggplant is, just take them out and place on a plate.
3). Prepare the tahini sauce by placing all the ingredients in a small food processor. Adjust so that the sauce is a little on the runny side.
4). Take the eggplant out of the oven, transfer to a plate, put the tomatoes and the peppers on top drizzle from the tahini sauce add some chopped parsley and fresh jalapeno and add the chickpeas.
You may eat the eggplant with some bread or just like that as a light dinner or appetizer.