Baked Harissa-Spiced Eggplant with Chickpeas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 40 minutes pairs harissa paste, olive oil, Greek yogurt 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

Instructions

  1. 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.
  2. 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.
  3. Step 3: Roast eggplant in the oven for 20 minutes, flipping halfway until tender and golden around the edges.
  4. Step 4: In a bowl, mix 1 can (15 oz) drained chickpeas with 2 tbsp harissa paste until evenly coated.
  5. 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.
  6. Step 6: Meanwhile, stir 1/2 cup Greek yogurt with 1 tbsp lemon juice and 1 minced garlic clove until smooth.
  7. Step 7: Serve roasted eggplant topped with harissa chickpeas and a dollop of the garlic lemon yogurt. Garnish with 2 tbsp chopped fresh cilantro.

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Frequently asked questions

How long does Baked Harissa-Spiced Eggplant with Chickpeas take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Harissa-Spiced Eggplant with Chickpeas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep harissa paste from drying out.

Can I substitute ingredients in Baked Harissa-Spiced Eggplant with Chickpeas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Harissa-Spiced Eggplant with Chickpeas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Harissa-Spiced Eggplant with Chickpeas vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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