Baby Eggplants with Spiced Chickpeas

Baby Eggplants with Spiced Chickpeas

Ingredients:

• 2 Baby eggplants

• 1 Can chickpeas

• 2 Tbs Tahini (sesame seed butter)

• Fresh herbs (parsley works well here!)

• 1-2 tsp Sesame seeds (optional)

• 2 tsp Teeny Tiny Spice Ras El Hanout or Harissa

• Salt

Instructions:

1. Rinse and drain liquid from chickpeas and let sit on a towel for about 30-60 minutes. Pat dry.

2. Heat oven to 400℉. Toss chickpeas in a little oil, spice, and salt, then bake for about 30-45 minutes until crispy. 

3. Meanwhile, heat the grill and cover eggplant with a little oil and salt. Place directly on the grill, puncturing with a few holes and grill for about 20 minutes, flipping regularly. If you don't want to use a grill, you can roast them until softened.

4. Take a moment and bring a dry skillet to medium heat. Toss in the sesame seeds and slightly brown them.

5. When eggplant is tender, remove from the grill, slice open like a baked potato, fill each with half the chickpeas, a pinch of salt, then tahini, and top with the toasted sesame seeds and remaining chickpeas.