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roasted eggplants, golden-brown edges, topped with caramelized miso-glazed chickpeas and drizzled creamy tahini sauce

Baked Eggplant with Miso Chickpeas

Tender roasted eggplant halves topped with savory miso-glazed chickpeas and a creamy tahini drizzle. This easy plant-based dish is rich in flavor, filling, and perfect for a wholesome weeknight dinner or a weekend treat.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-inspired, vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 medium eggplants halved lengthwise
  • 1 can 15 oz chickpeas, drained and rinsed
  • 2 tbsp white miso paste
  • 1 tbsp soy sauce
  • 2 tbsp olive oil plus extra for brushing
  • 2 garlic cloves minced
  • 1 tbsp maple syrup or honey
  • 1/2 tsp ground paprika
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 2 –3 tbsp water to thin the tahini sauce
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)
  • Sesame seeds for garnish

Method
 

Prepare the Eggplant
  1. Preheat the oven to 400°F (200°C).
  2. Score the flesh of the eggplant in a crisscross pattern without cutting through the skin.
  3. Brush with olive oil and sprinkle with a little salt.
  4. Place cut-side up on a baking tray lined with parchment paper.
Bake the Eggplant
  1. Roast for 30–35 minutes until tender and slightly golden at the edges.
Make the Miso Chickpeas
  1. While the eggplant bakes, heat 1 tbsp olive oil in a skillet over medium heat.
  2. Add garlic and cook for 30 seconds.
  3. Stir in chickpeas, miso paste, soy sauce, maple syrup, and paprika.
  4. Cook for 5–7 minutes, stirring often, until the chickpeas are coated and slightly crispy.
Prepare the Tahini Sauce
  1. In a small bowl, whisk tahini, lemon juice, and water until smooth. Add more water for a thinner drizzle.
Assemble the Dish
  1. Place roasted eggplant halves on a serving plate.
  2. Spoon the miso chickpeas over the top.
  3. Drizzle generously with tahini sauce.
  4. Sprinkle with parsley and sesame seeds before serving.

Notes

  • You can use red miso for a deeper, stronger flavor.
  • Leftovers keep well in the fridge for up to 3 days; reheat gently before serving.
  • If you want extra crunch, roast the chickpeas in the oven instead of pan-frying.