Recipe by Michelle McKenzie
Photos by Rick Poon

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.

4 servings

Instructions:

1. Preheat oven to 475°F and line 2 rimmed baking sheets with parchment paper (make sure the parchment fits inside the pan; at this high temperature, any overhang could burn). Peel the eggplants, leaving stems attached; on each, poke the center of the base a few times with a fork or cake tester and divide between the 2 pans. Toss each eggplant with 2 tablespoons olive oil and a pinch of salt, massaging the salt into the flesh a little as you work. Create space between the 2 eggplants on each pan and roast for 40 to 50 minutes, turning the eggplants every 10 to 15 minutes to get even browning on all sides. Remove from oven and set aside.
2. Meanwhile, heat a 12- to 14-inch sauté pan over medium-high heat and add the remaining ¼ cup olive oil. Once the oil is shimmering, add the chickpeas and a pinch of salt. Pan-fry the chickpeas, stirring occasionally, for 8 to 10 minutes, or until crispy (as they crisp up, a few may pop out of the pan like popcorn). Lower the heat slightly, add the sumac, and cook just 1 minute more. Taste and add more salt, as needed.
3. Season each eggplant with a squeeze of lemon. Place on warmed plates or in shallow bowls and top the center of the base of each eggplant with a ¼ cup tahini sauce. Top the tahini sauce with a heaping ½ cup sumac-coated, crispy chickpeas. Drizzle a little olive oil around the sides of the eggplant and top the olive oil with a sprinkling of chopped parsley. Serve at once.