Whole Roasted Eggplant with Tahini, Crispy Chickpeas and Sumac

Eggplant is one of my favorite vegetables—I could fill an entire book with recipes singing its praises, and I don’t see why it can’t be the star of the show rather than just a supporting act. In this large-format dish, whole eggplants cook until slightly charred on the outside and meltingly tender within. Tahini adds much-needed richness and creaminess, crispy chickpeas add texture (and protein), and lemon and sumac bring brightness. I consider this a lovely vegetarian main course, but it could also serve as a side dish for chicken, lamb, or fish. Any leftovers can be blitzed into a fine eggplant dip in the food processor (add an ice cube for the smoothest result) and refrigerated for up to 3 days.

[tasty-recipe id="7229"]