Roasted Eggplant With Crispy Chickpeas and Cashew Sauce
This roasted eggplant with crispy chickpeas and cashew sauce is a vegan main dish that’s creamy, crunchy, and packed with flavor. Tender, caramelized eggplant pairs with golden, crispy chickpeas, all topped with a silky, citrusy cashew sauce for a restaurant-worthy meal that’s easy enough for weeknights.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean / Middle Eastern-Inspired
- Diet: Vegan
Ingredients
2 medium eggplants, halved lengthwise
1 ½ cups cooked chickpeas, drained and patted dry
3 tablespoons olive oil, divided
Salt and pepper, to taste
½ cup roasted cashews
2 tablespoons lemon juice
2 tablespoons orange juice
1 garlic clove
¼–½ cup water (for blending)
Pinch of salt
Instructions
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Score cut sides of eggplants in a crosshatch pattern without piercing the skin. Drizzle with olive oil, season with salt and pepper, and place cut side up on the baking sheet.
Toss chickpeas with olive oil, salt, and pepper. Scatter around the eggplants on the baking sheet.
Roast for 30–35 minutes, flipping chickpeas halfway through, until eggplant is soft and golden and chickpeas are crispy.
While roasting, blend cashews, lemon juice, orange juice, garlic, salt, and enough water to create a smooth, creamy sauce.
Spread cashew sauce on plates, top with roasted eggplant, and scatter crispy chickpeas around.
Notes
Add cumin or smoked paprika to chickpeas before roasting for extra flavor.
For heat, blend chili paste into the cashew sauce.
Fresh herbs like parsley or cilantro make a great garnish.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 7g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
