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Eggplant with Crushed Chickpeas Appetizer

This is a fresh recipe that is full of flavor and definitely something a bit different.
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 15 mins
Servings 8 People


  • 2 Large Eggplants cut into rings
  • 1/2 Cup Olive oil
  • 1 1/2 Cups Garbanzo beans
  • 1 1/2 Tsp Cumin seeds
  • 1 Lemon
  • Dash Cayenne pepper
  • 1/2 Cup Greek yogurt
  • 1/2 Cup Fresh mint stems removed and chopped
  • 1/2 Cup Fresh flat-leaf parsley stems removed and chopped
  • To taste Salt & pepper


  • Gather your ingredients together and preheat the oven to 475 degrees F.
  • Cut the eggplants into 3/4 inch rings.
  • Place the eggplant rings into a bowl and drizzle with the olive oil and sprinkle with salt and pepper.
  • Spread out onto a baking sheet covered with tinfoil and roast in the oven for 30 minutes.
  • Toast the cumin seeds in a pan on medium heat for about 5 minutes.
  • Using a mortar and pestle crush the seeds.
  • Remove the skin, seeds and white pith of the lemon and chop.
  • Put the beans into a bowl with the cumin, lemon, 3 tablespoons oil, salt, pepper and cayenne pepper.
  • With a fork roughly mash the bean mixture.
  • Put the yogurt, 1 tablespoon of olive oil, 2 tablespoons water, mint, parsley, 1/4 teaspoon salt, dash of black pepper into a blender or food processor and puree into a nice pourable dressing.
  • Arrange the eggplant slices on a plate and spoon the bean mixture on top then drizzle with the yogurt dressing and serve.