Sheet-Pan Roasted Eggplant & Grain Bowl
Charred eggplant, chickpeas, and cherry tomatoes roast together on one pan, then get tossed with quinoa and a bright lemon-tahini dressing. Mediterranean, vegan, and done in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 1 medium (about 12 oz) eggplant, cut into 3/4-inch cubes
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 1.5 cups cherry tomatoes, halved
- 3 tbsp tahini
- 1 whole lemon (juiced)
- 1.5 cups cooked quinoa (or use quick-cook precooked)
Instructions
- 1
Toss eggplant cubes with 2 tbsp olive oil, salt, and pepper on a sheet pan, spread in a single layer.
- 2
Roast at 425°F for 8 minutes until edges start to char, then add chickpeas and tomatoes.
- 3
Roast 8 more minutes until eggplant is golden and tomatoes blister.
- 4
Whisk tahini, lemon juice, 2 tbsp water, 1 clove minced garlic, salt, and pepper until smooth.
- 5
Divide quinoa between two bowls, top with roasted vegetables, then drizzle tahini dressing.
- 6
Serve warm or at room temperature.
Tools you’ll need
- sheet pan (18 x 13 inch)
- large bowl
- whisk
- oven
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