Savory dinner with herbs, cucumber, lemon, and fresh mint

Dinner

Eggplant Chickpea Pitas with Mint Tahini

Roasted eggplant, crispy chickpeas, pickled onion, and a creamy mint tahini drizzle.

Ingredients

  • 2 eggplants, cubed
  • 1 can chickpeas, drained
  • 4 pitas
  • 1/2 cup tahini
  • 1/2 cup chopped fresh mint
  • 1 lemon, juiced
  • 1 garlic clove, grated
  • Pickled onions and cucumber
  • Olive oil, salt, and pepper

Method

  1. Roast eggplant and chickpeas with olive oil, salt, and pepper until browned.
  2. Whisk tahini with lemon juice, garlic, salt, mint, and water until creamy.
  3. Warm pitas until soft.
  4. Fill pitas with eggplant, chickpeas, cucumber, and pickled onions.
  5. Drizzle with mint tahini and serve.

Fresh Mint Tip

Thin tahini with cold water a spoonful at a time; the mint should stay suspended in a creamy sauce.