Past Recipes
Baharat Eggplant and Chickpeas

Baharat Eggplant and Chickpeas with Kale, Feta, and Harissa

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Recipe Details

Story

We love the warm, heady spice blends and smoky chile pastes of the Middle East and North Africa. Here, baharat seasoning coats roasted eggplant and chickpeas, while harissa paste combines with oil for a finishing drizzle. Enjoy as a main, or impress at your next summer gathering: The kale becomes tender as it absorbs the dressing, and the vegetables are delicious warm or at room temperature.

Tags

  • < 600 Calories
  • Vegetarian
  • Low Carb Diet
  • Quick Cook

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 520
  • Protein 20g
  • Total Carb 49g
  • Total Fat 30g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • eggplant
    1
    eggplant
  • chickpeas
    1 can
    chickpeas
  • pine nuts
    1 tablespoon
    pine nuts
  • baharat spice
    1 teaspoon
    baharat spice
  • dinosaur kale
    6 ounces
    dinosaur kale
  • Persian cucumbers
    2
    Persian cucumbers
  • lemon
    1
    lemon
  • harissa
    2 teaspoons
    harissa
  • crumbled feta cheese
    2 ounces
    crumbled feta cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Rinse all produce. Halve eggplant; arrange cut-side down and cut into ½-inch dice, discarding ends. Drain and rinse chickpeas and pat very dry with paper towel (to help them crisp in the oven). Place pine nuts on a small piece of foil; bring edges together and seal to form a pouch.

  2. Roast eggplant and chickpeas

    Roast eggplant and chickpeas

    On a baking sheet, toss eggplant and chickpeas with baharat, 1½ tablespoons olive oil, ½ teaspoon salt, and pepper as desired; arrange in a single layer. Add pine nut pouch to sheet and roast until eggplant is softened, chickpeas are crisp, and pine nuts are golden and fragrant, 15-18 minutes.

  3. Prepare remaining ingredients

    Prepare remaining ingredients

    While eggplant and chickpeas roast, pat kale dry with paper towel, then thinly slice leaves, discarding long stems. Using your hands, massage kale until beginning to soften, 1-2 minutes. Halve cucumbers lengthwise, then thinly slice crosswise on a diagonal. Halve lemon.

  4. Make dressing and harissa oil

    Make dressing and harissa oil

    In a large bowl (big enough for the salad), whisk together juice of ½ lemon, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired to combine. In a small bowl, whisk together harissa and 2 teaspoons olive oil. Use remaining lemon to brighten a glass of water.

  5. Toss kale salad

    Toss kale salad

    Once roasted, carefully open pine nut pouch to let steam escape. To bowl with lemon dressing, add kale, cucumbers, and half of pine nuts and toss to coat. Divide kale and cucumber salad between serving bowls.

  6. Plate baharat eggplant

    Plate baharat eggplant

    Top salad in bowls with baharat eggplant and chickpeas, then sprinkle over feta. Drizzle over harissa oil (it's spicy, so feel free to use less) and garnish with remaining pine nuts. Enjoy!

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