Sheet-Pan Roasted Eggplant is simple to make, but its vibrant garnishes turn it into a showstopper and boost the plant score to 13, delivering plenty of polyphenols and a fibre kick. The best entertaining recipes require minimal active time, and this one by Professor Tim Spector fits the bill perfectly. Just prep the baking sheets ahead of time and pop them in the oven 40 minutes before serving.
Sheet-Pan Roasted Eggplant
Serves 4
Preparation time: 15 minutes
Cook time: 40 minutes
Ingredients:
- 2 (14-oz / 400g) cans chickpeas, drained and patted dry
- 2¼ cups / 350g cherry tomatoes
- 2 bell peppers, cut into ¾-inch / 2cm chunks
- 7 oz / 200g halloumi, cut into 3⁄8-inch / 1cm cubes
- 3 garlic cloves, unpeeled
- 2½ tsp ground cumin1
- ½ tsp ground coriander
- 1 tsp chile powder
- 4 tbsp extra-virgin olive oil
- 2 eggplants
- 3 tbsp tahini
- ¾ cup / 180ml kefir
- 2 tsp sumac
- ¾ oz / 20g cilantro, coarsely chopped
- 4 green onions, thinly sliced
- 3 tbsp pomegranate seeds
- Juice of 1 lime
- Salt and black pepper
Directions:
- Preheat the oven to 400°F / 200°C and line two large baking sheets with parchment paper.
- Put the chickpeas, tomatoes, peppers, halloumi, and garlic on one sheet with three-quarters each of the cumin, coriander, and chile powder. Season with salt and pepper and drizzle with 3 tablespoons of the olive oil. Toss to coat.
- Cut each eggplant in half lengthwise and score a ¾-inch / 2 cm-deep criss-cross pattern into the flesh of each piece. Sprinkle with the remaining ground spices and drizzle with the remaining tablespoon of olive oil, season with salt and pepper, and place on the other baking sheet. Place both sheets in the oven for 40 minutes.
- Make a sauce: mix the tahini, kefir, and sumac in a bowl and season with salt and pepper. When the vegetables are roasted, squeeze the garlic cloves from their peels into the sauce, mash them in, and stir to combine.
- Transfer the chickpeas, halloumi, and vegetables to a serving dish and stir in three-quarters of the cilantro. Place the eggplant halves on top and scatter with the remaining cilantro, green onions, pomegranate seeds, lime juice, and the sauce.
