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Roasted Eggplant Tomatoes and Chickpeas

Roasted Eggplant Tomatoes and Chickpeas

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 35-40 minutes
  • Yield: Serves 4


Using two sheet pans for this simple roasted eggplant tomatoes and chickpeas ensures that the eggplant is perfectly browned and the chickpeas are crispy.


  • 11/2 pounds eggplant (2 medium eggplants or 3 small eggplants), trimmed, cut into 1/2-inch dice
  • 1 pint cherry tomatoes, halved
  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 21/2 ounces baby arugula
  • 1 tablespoon minced chives


  1. Preheat the oven to 400 degrees F.
  2. Place the eggplant on a sheet pan. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread into a single layer.
  3. On another sheet pan, toss the tomatoes and chickpeas with the remaining olive oil, salt and pepper. Arrange into a single layer with the tomatoes cut-side up.
  4. Roast for 25-30 minutes until the eggplant has browned, the tomatoes are wrinkled at the edges and the chickpeas are crispy.
  5. In a large bowl, combine the eggplant, tomatoes and chickpeas with the arugula and chives.