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Rob Burnett: "Pretty simple to make and flavorful. I used black…" Read More
18Ingredients
70Minutes
440Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (medium, about 3-4 cups worth)
- 1 Tbsp. olive oil
- 4 garlic cloves
- 2 Tbsp. tomato paste
- 1/2 tsp. cumin
- 1 tsp. paprika
- 1 Tbsp. lemon juice
- salt
- pepper
- 1/2 cup water
- 1 can chickpeas (drained and patted dry.)
- 1/2 Tbsp. olive oil
- 1/2 tsp. paprika
- 1/4 tsp. salt
- 4 sweet potatoes (cut in half lengthwise)
- 1/4 cup Tahini
- 1/4 cup pomegranate seeds
- 1 bunch cilantro (finely chopped)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories440Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol |
Sodium830mg35% |
Potassium1210mg35% |
Protein13g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate71g24% |
Dietary Fiber16g64% |
Sugars11g |
Vitamin A390% |
Vitamin C30% |
Calcium20% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(22)
Rob Burnett 4 months ago
Pretty simple to make and flavorful. I used black eyed peas instead of chickpeas. My wife said she would like me to make it again so that is a win.
Ilus Naine 4 years ago
Quite nice but was missing some sauce and spice. I added chili into the eggplant mix and added kefir during eating. Nice!
Joelle Choueiry 4 years ago
AMAZING! I didn’t have eggplants on hand, I replaced with butternut squash. Turned out fabulous oh and also added 1/4 cup of quinoa with the tomato paste and water.
Alex 4 years ago
Loved it. This is such a common flavour mixture (I see variances of this recipe everywhere) and I just live the combination. I mixed the tahin with lots of Greek yoghurt to make a sort of sauce, much better. Also this does not have enough veggies, so I added courgette. I put the chickpeas and the potato in the oven, but the aubergine in the microwave for 5 min before frying with the courgette. The chickpeas turned out super Crispy, lovely!
Noelia Fernandez 4 years ago
It was pretty good. I’m sure it would have tasted better with then pomegranate but I couldn’t find it anywhere.
Kes K. 4 years ago
Really tasty! The flavors are bold and interesting. I made it for Thanksgiving and it was a big hit! It could also serve as a vegan meal. The tahini sauce is essential.
Teodora Panescu 4 years ago
The taste or sweet potato was totally overpowering the rest of the ingredients. Felt like they didn't come together nice. But it was interesting. I wouldn't do it again tho
Dolly 4 years ago
Made for Thanksgiving! Added more vegetables/substitutes and it's a nice, harvest-themed meal, woohoo!
Danielle Antonacci 5 years ago
Turned out Great!!! Made a little like yogurt sauce to go with it and added some Sriracha for heat. Absolutely delicious and so easy!!
I cooked all three items in the oven together for 30 min, took eggplant our 10 minutes earlier and did the second part.
Hey Lola 5 years ago
This was a HUGE hit. I made it for my family and everyone has been raving about it. Def will make again. I did double the spices though.
Raquel Rivera 5 years ago
Very nice and easy to cook!... it does take a while but I'll definitely make this again
Matt Vandermeer 5 years ago
Very good it’s a staple but the tomato eggplant mixture could use a lil something extra in the flavor department I throw in more spices and try out different ones each time
xxx x. 5 years ago
this is a great recipe!! easy and fast to make. I used some spicy roasted tomatoes sauce and topped it off with some yogurt it was really good.
Paul Shaver 5 years ago
Great, quick and easy recipe! I used zucchini and squash in place of Robert's cousin, eggplant! We will be having this again!!
karen malleus 5 years ago
My Dining for Women group,
“Absolutely Loved “these sweet potatoes! The mixture of seasoning and different textures was outstanding, and a beautiful presentation
Christina Cesarz 5 years ago
A lot of fun flavors! Definitely a unique dish that I’ll be making again. The tahini added a whole new texture and wow-factor
Heather Carter 5 years ago
Great!! We roasted the eggplant instead of pealing and cutting. Didn’t add the water as we saved the juices from roasting. Perfect!
AJ Tennant 5 years ago
very easy to make with a range of flavours! add a side salad and you have one of the best looking, most colorful meals you'll ever enjoy.