Sumac-Kissed Eggplant and Chickpea Delight

A vibrant Middle Eastern-inspired dish featuring roasted eggplant and crispy chickpeas, kissed with sumac and lemon for a refreshing bite.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the eggplant rounds in a single layer. Drizzle 1.5 tablespoons of olive oil over the eggplant, ensuring each piece is coated. Sprinkle sumac generously over each slice for a tangy flavor boost. Roast in the oven for 20 minutes, or until the eggplant is tender and golden brown around the edges, flipping halfway through.
2. 2.
   While the eggplant roasts, heat the remaining olive oil in a pan over medium heat. Add the chickpeas, stirring occasionally, until they become golden and slightly crispy, about 5 minutes. Season lightly with additional sumac if desired, to enhance the citrusy tang of the dish.
3. 3.
   In a small bowl, combine the fresh lemon juice with a pinch of salt to taste, creating a simple yet impactful dressing. This will add brightness and balance out the flavors of the roasted and crispy elements.
4. 4.
   Once the eggplant is roasted, transfer the slices to a serving plate. Scatter the crispy chickpeas over the top, ensuring some land on each eggplant slice for varied textures in every bite.
5. 5.
   Drizzle the lemon dressing evenly over the eggplant and chickpeas. This final touch of acidity ties all the flavors together. Serve immediately for the best texture contrast with crisp chickpeas and warm eggplant. If any component cools too much, quickly rewarm in the oven to maintain the intended experience.