Baked Harissa-Spiced Eggplant with Chickpeas

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Roasted eggplant slices topped with spicy harissa, tender chickpeas, and a drizzle of cooling yogurt for a satisfying vegetarian main dish. This Middle Eastern-inspired vegetarian recipe, ready in about 40 minutes, pairs canned chickpeas, drained and rinsed, harissa paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Middle Eastern cuisine 280 cal/serving

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Ingredients

1 large eggplant, sliced into 1/2-inch rounds
1 can (15 oz) canned chickpeas, drained and rinsed
2 tbsp harissa paste
3 tbsp olive oil
1/2 cup Greek yogurt
1 tbsp lemon juice
1 garlic clove, minced
2 tbsp fresh cilantro, chopped
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Arrange 1 large eggplant sliced into 1/2-inch rounds on the sheet.
Step 2: Brush both sides of the eggplant slices with 3 tbsp olive oil and sprinkle with 1 tsp salt and 1/2 tsp black pepper.
Step 3: Roast eggplant in the oven for 20 minutes, flipping halfway until tender and golden around the edges.
Step 4: In a bowl, mix 1 can (15 oz) drained chickpeas with 2 tbsp harissa paste until evenly coated.
Step 5: Remove eggplant from oven and top each slice with the harissa chickpeas. Return to oven and bake for an additional 10 minutes to warm the chickpeas.
Step 6: Meanwhile, stir 1/2 cup Greek yogurt with 1 tbsp lemon juice and 1 minced garlic clove until smooth.
Step 7: Serve roasted eggplant topped with harissa chickpeas and a dollop of the garlic lemon yogurt. Garnish with 2 tbsp chopped fresh cilantro.