Vegetarian Middle Eastern Eggplant Boats- Low Carb & Gluten Free!

Published by Bat-El at November 13, 2022

Ingredients

Serves 1-2

1 eggplant

2 tbsp olive oil

salt and pepper to sprinkle

1 tsp each: cumin, sweet paprika, garlic powder

For the chickpeas:

1 can drained and washed chickpeas

salt and pepper to sprinkle

1 tsp each: cumin, sweet paprika, garlic powder

Best Homemade tahini sauce

1/2 tbsp sumac to garnish

drizzle of olive oil

fresh mint fresh parsley or cilantro

There are SO MANY ways to eat eggplants, but this is by far, one of the easiest ones that I love to make when I'm craving something comforting in less than 30 minutes! These Vegetarian Middle Eastern Eggplant Boats are really Low in Carbs and naturally Gluten Free. But I can't resist enjoying them with a warm pita and sliced hot chili peppers on top. The best part here is the contrast of textures from the roasted chickpeas, the silky tahini sauce, and the creamy eggplant meat. You guys are going to love this recipe SO SO MUCH!

Instructions

Preheat oven to 420 F.

1). Arrange a baking sheet lined with parchment pepper

2). Cut the eggplant in 2 lengthwise, and use a small knife to create diagonal cuts in two directions to make a diamond grid.

3). Drizzle the eggplants with olive oil, then sprinkle the spices, and place them skin side up on the baking sheet.

4). Making room on the side, add the chickpeas to the pan, add olive oil and seasonings, and place in the oven for 25 minutes.

5). In the meantime, prepare your creamy tahini sauce, and chop your fresh herbs.

6). Remove the eggplant and chickpeas from the oven and spread the tahini onto a flat and wide serving plate, add a dash more olive oil to keep the eggplant moist, add 1/2 the amount of roasted chickpeas on top, drizzle more tahini on top, add the herbs, and sprinkle some sumac.

Serve with warm roasted pita on the side

Watch all the steps here: