Sumac-Spiced Eggplant & Chickpea Delight

A flavorful and aromatic Middle Eastern mezze featuring roasted eggplant and crispy chickpeas, all enhanced with the tangy spice of sumac and creamy feta.

⏱️ Cooking Time: 30 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet with parchment paper for easy cleanup. Toss the diced eggplant with 1 tablespoon of olive oil and a pinch of salt. Spread it evenly on the baking sheet, ensuring no pieces overlap. Roast in the oven for about 20 minutes, or until the eggplant becomes golden brown and tender to the touch.
2. 2.
   While the eggplant roasts, heat the remaining 1 tablespoon of olive oil in a pan over medium heat. Add the drained chickpeas to the pan. Cook, stirring occasionally, until the chickpeas become golden and slightly crispy, about 8 minutes. If they begin to pop or split, lower the heat slightly. Sprinkle with half of the sumac, tossing to coat evenly.
3. 3.
   Once the eggplant is done, remove it from the oven and combine it with the chickpeas in the pan. Sprinkle the remaining sumac, stirring to ensure even distribution of the spice. Cook for an additional 2 minutes, allowing the flavors to meld together. Taste and season with more salt if necessary, adjusting the seasoning as per your preference.
4. 4.
   Transfer the mixture to a plate. Allow it to cool slightly before sprinkling the crumbled feta cheese on top. The heat from the eggplant and chickpeas will slightly soften the feta, creating a creamy contrast to the spices.
5. 5.
   Serve immediately for the best texture, enjoying the soft warmth of the eggplant alongside the crisp chickpeas and tangy feta. If you'd like more texture, consider adding a sprinkle of toasted nuts or seeds. If the dish seems too dry, drizzle with a bit more olive oil before serving.