Roasted Eggplant With Crispy Chickpeas and Cashew Sauce

Why You’ll Love This Recipe

I love this recipe because it transforms simple ingredients into a restaurant-worthy plate. The slow roasting brings out the eggplant’s sweetness, the chickpeas add a crunchy contrast, and the cashew sauce is so good I could eat it by the spoonful. It’s also vegan, protein-rich, and beautiful enough to serve to guests, yet easy enough for a weeknight dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggplants, halved lengthwise

• Cooked chickpeas, drained and patted dry

• Olive oil

• Salt and pepper

• Roasted cashews

• Lemon juice

• Orange juice

• Garlic clove

• Water (for blending sauce)

Directions

1. I preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

2. I score the cut sides of the eggplants in a crosshatch pattern, being careful not to pierce the skin.

3. I drizzle the eggplants generously with olive oil, season with salt and pepper, and place them cut side up on the baking sheet.

4. I toss the chickpeas with olive oil, salt, and pepper, then scatter them around the eggplant halves.

5. I roast for 30–35 minutes, flipping the chickpeas halfway through, until the eggplant is soft and golden and the chickpeas are crisp.

6. While the vegetables roast, I blend the roasted cashews, lemon juice, orange juice, garlic, a pinch of salt, and enough water to create a smooth, creamy sauce.

7. To serve, I spread the cashew sauce on plates, place the roasted eggplant halves on top, and scatter the crispy chickpeas around.

Servings and timing

This recipe serves 4 as a main course. The total time is about 40 minutes—5 minutes for prep and 35 minutes for roasting.

Variations

Sometimes I add ground cumin or smoked paprika to the chickpeas before roasting for extra flavor. For a spicier version, I blend a little chili paste into the cashew sauce. I also like topping the finished dish with fresh herbs like parsley or cilantro for brightness.

Storage/Reheating

I store leftovers in separate airtight containers in the refrigerator for up to 3 days. To reheat, I warm the eggplant and chickpeas in a 350°F (175°C) oven for about 10 minutes to restore crispness to the chickpeas. The cashew sauce can be thinned with a splash of water if it thickens in the fridge.

FAQs

Can I use canned chickpeas?

Yes, I just drain, rinse, and dry them well before roasting to ensure they get crispy.

Can I substitute almonds for cashews?

Yes, though cashews give the creamiest texture. Blanched almonds work well but have a slightly different flavor.

Do I need to peel the eggplant?

No, the skin helps hold the eggplant together during roasting and is perfectly edible when cooked.

Can I make the cashew sauce ahead of time?

Yes, I make it up to 3 days in advance and store it in the fridge until ready to use.

How can I tell when the eggplant is done?

I check by piercing it with a fork—it should be very soft and tender, almost custard-like inside.

Conclusion

I find that roasted eggplant with crispy chickpeas and cashew sauce is a perfect example of how plant-based cooking can be both hearty and indulgent. The combination of creamy, crunchy, and citrusy flavors makes every bite satisfying, and it’s versatile enough to serve as a main course or a side. It’s a dish I keep coming back to whenever I want something simple yet memorable.

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