Roasted Eggplant with Figs and Chickpeas

Spanish cuisine eggplant⏱ 30 min⚡ dairy-free

Roasted eggplant and spiced chickpeas are combined with sweet figs, caramelized red onion, and a fresh lemon-garlic dressing. Smoked paprika and crunchy pine nuts add depth and texture.

Nutrition · per serving

625kcal

17gProtein

89gCarbs

24gFat

22gFiber

2 servings

Ingredients

15 items

Roasted Vegetables

eggplants2 medium, about 500 g

red onion1 medium, about 150 g

chickpeas1 can, 240 g drained weight

olive oil2 tbsp

smoked paprika1 tsp

ground cumin1/2 tsp

salt1/2 tsp

black pepper1/4 tsp

Lemon Dressing and Figs

figs4 fresh, about 160 g

lemon1 unwaxed lemon

garlic1 small clove

olive oil2 tbsp

maple syrup1 tbsp

Topping

pine nuts25 g

parsley15 g, roughly chopped

Tips

•For especially crispy chickpeas, make sure they are as dry as possible.
•The eggplants are ready when the flesh can be easily mashed with a fork.
•Serve with warm flatbread or couscous if a more substantial accompaniment is desired.

Steps

1
Preheat the oven to 230°C conventional heat. Halve the eggplants lengthwise and score the flesh in a diamond pattern without cutting through the skin. Cut the red onion into wedges.
2 medium, about 500 g eggplants1 medium, about 150 g red onion
2
Rinse the chickpeas thoroughly and pat dry. Toss with 1 tbsp of the olive oil, the smoked paprika, cumin, salt, and pepper.
1 can, 240 g drained weight chickpeas2 tbsp olive oil1 tsp smoked paprika1/2 tsp ground cumin1/2 tsp salt1/4 tsp black pepper
3
Place the eggplants cut-side up on a baking sheet and brush with the remaining olive oil. Arrange the onion wedges and seasoned chickpeas around them. Roast for 20 minutes, until the eggplants are very soft and browned around the edges. Turn the chickpeas after about 12 minutes so they become evenly crisp.
2 medium, about 500 g eggplants1 medium, about 150 g red onion1 can, 240 g drained weight chickpeas2 tbsp olive oil1 tsp smoked paprika1/2 tsp ground cumin1/2 tsp salt1/4 tsp black pepper
4
Meanwhile, quarter the figs. Finely grate the lemon zest and squeeze out the juice. Stir together with the finely grated garlic, olive oil, and maple syrup.
4 fresh, about 160 g figs1 unwaxed lemon lemon1 small clove garlic2 tbsp olive oil1 tbsp maple syrup
5
Toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, until golden brown. Shake the pan constantly, as they burn quickly.
25 g pine nuts
6
Add the figs to the baking sheet with the vegetables for the final 3 minutes, warming them through while keeping their shape.
4 fresh, about 160 g figs
7
Let the roasted vegetables rest for 2 minutes. Roughly chop the parsley.
15 g, roughly chopped parsley
8
Arrange the eggplants on two plates and top with the chickpeas, onions, and warm figs. Drizzle with the lemon dressing, sprinkle with the toasted pine nuts and parsley, and serve immediately.

Origin & History

Roasted vegetables, chickpeas, olive oil, and smoked paprika are characteristic ingredients of Spanish Mediterranean cuisine. The combination with fresh figs brings together savory vegetable dishes and Spain’s sweet-tart fruit tradition.

Pregnancy

Great

Well-cooked and nutrient-rich, especially thanks to the chickpeas, fiber, and plant-based iron.

Breastfeeding

Great

The dish provides fiber, plant-based protein, and plenty of folate from the chickpeas and parsley.

Spanish eggplant chickpeas figs dairy-free oven-baked vegetarian

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Steps

Preheat the oven to 230°C conventional heat. Halve the eggplants lengthwise and score the flesh in a diamond pattern without cutting through the skin. Cut the red onion into wedges.

2 medium, about 500 g eggplants1 medium, about 150 g red onion

Rinse the chickpeas thoroughly and pat dry. Toss with 1 tbsp of the olive oil, the smoked paprika, cumin, salt, and pepper.

1 can, 240 g drained weight chickpeas2 tbsp olive oil1 tsp smoked paprika1/2 tsp ground cumin1/2 tsp salt1/4 tsp black pepper

Place the eggplants cut-side up on a baking sheet and brush with the remaining olive oil. Arrange the onion wedges and seasoned chickpeas around them. Roast for 20 minutes, until the eggplants are very soft and browned around the edges. Turn the chickpeas after about 12 minutes so they become evenly crisp.

2 medium, about 500 g eggplants1 medium, about 150 g red onion1 can, 240 g drained weight chickpeas2 tbsp olive oil1 tsp smoked paprika1/2 tsp ground cumin1/2 tsp salt1/4 tsp black pepper

Meanwhile, quarter the figs. Finely grate the lemon zest and squeeze out the juice. Stir together with the finely grated garlic, olive oil, and maple syrup.

4 fresh, about 160 g figs1 unwaxed lemon lemon1 small clove garlic2 tbsp olive oil1 tbsp maple syrup

Toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, until golden brown. Shake the pan constantly, as they burn quickly.

25 g pine nuts

Add the figs to the baking sheet with the vegetables for the final 3 minutes, warming them through while keeping their shape.

4 fresh, about 160 g figs

Let the roasted vegetables rest for 2 minutes. Roughly chop the parsley.

15 g, roughly chopped parsley

Arrange the eggplants on two plates and top with the chickpeas, onions, and warm figs. Drizzle with the lemon dressing, sprinkle with the toasted pine nuts and parsley, and serve immediately.