Ingredients
Scale
- 3 medium-to-large eggplant
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sugar
- 3/4 cup walnuts, finely chopped and toasted
- 1 15-ounce can chickpeas, drained
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cinnamon
- 1 cup cilantro leaves
- 1 cup mint leaves, torn
- 2 tablespoons pomegranate arils
- Kosher salt to taste
- Cracked black pepper to taste
- Flaky sea salt to garnish, if desired
Tahini Sauce
- 1/4 cup tahini
- 1 cup warm water, or more if needed
- Juice of 1 lemon
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic, grated
- 1/2 teaspoon fresh ginger, grated
- 1 teaspoon honey
Red Wine-Maple Reduction
- 1 shallot, minced
- 1/2 cup red wine vinegar
- 1/3 cup maple syrup
Instructions
- Preheat oven to 375 degrees.
- Slice eggplant lengthwise in half. Lay on a lined baking sheet and season with salt, pepper, and sprinkle sugar overtop to draw out bitterness. Drizzle 2 tablespoons olive oil top and rub eggplant to incorporate.
- Roast eggplant, cut-side down, rotating baking sheet halfway through baking until insides are soft and outer skin is slightly crispy, about 40 minutes.
- While eggplant is baking, toss together chickpeas and all spices, chili powder through cinnamon, along with remaining 1 tablespoon of olive oil. Season with salt and pepper. Roast on a lined baking sheet until crispy, about 30 minutes, rotating halfway
- Once chickpeas are crispy, remove from oven and allow to cool. When cooled, roughly mash or break apart lightly and combine with walnuts.
- For the tahini sauce, whisk warm water and lemon juice into tahini, adding in ginger, garlic, turmeric, and honey. Salt to taste.
- For the red wine-maple reduction, heat a small saucepan over medium heat. Add shallot, red wine vinegar and maple syrup. Bring to a boil then reduce heat and simmer until liquid reduces by about half and is lightly thickened.
- To serve, arrange roasted eggplant on a platter. Drizzle tahini dressing over top followed by red wine-maple reduction and falafel chickpea-walnut mix. Top with cilantro, mint and pomegranate arils and flaky salt if desired.
- Serve and enjoy warm!