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Flavor-Packed Vegan Dinner: Spiced Eggplant and Hummus

If you’re craving a dish that packs a ton of flavor while being completely plant-based, look no further than this spiced eggplant recipe inspired by traditional Middle Eastern shawarma. Rather than using meat, this dish showcases spiced roasted vegetables that are sure to satisfy your taste buds.

A Taste of Middle Eastern Inspired Cooking

The spiced eggplant is complemented by a deliciously creamy chickpea and artichoke hummus, making for a fiber-rich dinner that will leave you feeling full and nourished. This recipe is part of the Women’s Health 7-Day Healthy Eating Reset, created by dietitians and tested in the WH kitchen, ensuring a balanced meal to elevate your culinary experience.

Recipe Overview

• Yields: 4 servings
• Total Time: 40 minutes
• Calories per Serving: 349

Ingredients

• 1 eggplant (about 1 lb), trimmed and sliced into 1/2-in.-thick half-moons
• 3 1/2 tablespoons olive oil
• 1/4 teaspoon smoked paprika
• 3/4 teaspoon ground cumin (divided)
• Kosher salt and pepper
• 12 oz. mixed mushrooms (e.g., baby bella, shiitake, oyster), torn or sliced
• 1 medium red onion, sliced into 1/2-in.-thick wedges
• 15 oz. can chickpeas, rinsed
• 14 oz. can quartered artichoke hearts, drained
• 1/2 cup flat-leaf parsley leaves, plus more for serving
• 1 large clove garlic, grated
• 3 tablespoons tahini, stirred well
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• Lemon wedges for serving

Directions

1. Preheat the Oven: Arrange racks in the upper and lower thirds of the oven and preheat to 425°F.
2. Prepare the Eggplant: On a large rimmed baking sheet, toss the sliced eggplant with 2 tablespoons of olive oil, smoked paprika, 1/2 teaspoon of cumin, and 1/4 teaspoon of coriander, salt, and pepper.
3. Prepare the Mushrooms and Onion: On a second baking sheet, toss the mushrooms and onion with the remaining 1.5 tablespoons of olive oil, the remaining 1/4 teaspoon each of cumin and coriander, and 1/4 teaspoon each of salt and pepper. Roast both sheets in the oven, swapping their positions halfway through. The mushroom mixture should take about 18 to 20 minutes, while the eggplant will need around 23 to 25 minutes to become golden brown and tender.
4. Make the Hummus: Meanwhile, blend the chickpeas, artichokes, parsley, garlic, tahini, and the lemon zest and juice in a food processor. Scrape the sides as needed and blend until smooth and creamy, about 3 to 4 minutes.
5. Serve: Layer the roasted vegetables over the hummus, garnishing with additional chopped parsley. Serve with lemon wedges for an extra zing if desired.

Nutrition Information

Per Serving: Approximately 349 calories, 20g fat (2.5g saturated fat), 0mg cholesterol, 604mg sodium, 36g carbohydrates, 12g fiber, 9.5g sugar (0g added sugar), and 11g protein.

This spiced eggplant and mushroom dish, served over creamy hummus, is a perfect example of how flavorful a vegan meal can be. Not only does it satisfy your cravings, but it also aligns with healthy eating habits. Enjoy this vibrant and nutritious meal any night of the week!

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