Roasted eggplant with yogurt-tahini sauce and cumin-crisped chickpeas from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 146) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • FoodieNC on April 23, 2026

    I had frozen roasted eggplant which saved a big step, also used a snack bag of crunchy chickpeas. Added some toasted garlic walnuts in olive oil, served over lettuce, fresh oregano and mint. Not sure I’d make this again without the shortcuts, lots of steps.

  • Barb_N on October 02, 2014

    I appropriated the chickpeas to top a Yotam Ottolenghi squash side dish, trying to turn it into an entree. Both are delicious but it needed another component to make it a meal- my fault not that of the cookbook authors.

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