Chickpea & Eggplant Loaf with Tahini Gravy

  • Prep Time 15 min
  • Total Time 2 h
  • Serves: 8

Ingredients

  • 4 cups chopped eggplant (approx. 1-in./2.5-cm cubes) 1 L , about ¾ lb/375 g
  • 2 tbsp olive oil 30 mL
  • 6 cloves garlic, minced, divided
  • 3 cups canned chickpeas, rinsed and drained 750 mL
  • ⅔ cup tahini paste, divided 150 mL
  • ⅓ cup reduced sodium soy sauce, divided 75 mL
  • 1 cup dry breadcrumbs 250 mL
  • ⅓ cup toasted pine nuts 75 mL
  • ¼ cup finely chopped fresh parsley 60 mL
  • 1 cup vegetable broth 250 mL

Directions

  • Step 1

    Preheat oven to 375°F (190°C). Toss eggplant with oil and 4 cloves garlic. Spread on parchment lined-baking sheet. Roast 30 to 35 min., or until tender. Cool slightly.

  • Step 2

    Combine roasted eggplant, chickpeas, ¼ cup (60 mL) tahini and 2 tbsp (30 mL) soy sauce in food processor; pulse until coarsely chopped. Do not over-process. Scrape into large bowl. Stir in breadcrumbs, pine nuts and parsley.

  • Step 3

    Scrape eggplant mixture into parchment paper-lined 9 x 5-in. (1.9 L) loaf pan (size parchment to overhang sides of pan) and smooth top of batter. Bake 50 min., or until firm to the touch. Remove from oven. Let stand 15 min.

  • Step 4

    Meanwhile, make tahini gravy by combining remaining tahini, vegetable broth, remaining garlic and remaining soy sauce in medium saucepan. Whisking constantly, cook over medium-low heat 6 to 8 min., until thickened and hot. Do not allow to come to a boil. Using parchment, lift loaf out of pan onto cutting board. Slice loaf and serve with gravy.

Tip

Look for smaller eggplants since they have fewer seeds and are less bitter in flavour.

Nutrition Facts

  • Nutrition Description Per serving (⅛ recipe):
  • Calories 360
  • Fat 19 g
  • Saturated Fat 2.5 g
  • Carbs 38 g
  • Sugar 4 g
  • Protein 13 g
  • Cholesterol 0
  • Fibre 7 g
  • Sodium 660 mg