It’s The One Dish To Serve With Those Grilled Steaks!

eggplant and garbanzo salad
Grilled Eggplant Topped with a Chickpea Mash
Tomato Cucumber Onion Relish, Tahini Sauce, Mint Garnish

It’s a side dish, it’s a salad, it’s a vegetarian entree. Throw some steaks on the grill and serve them with this fabulous vegetable-bean dish! That’s the whole menu, right there. Smoky grilled eggplant is the base, topped with a terrific warm chickpea mash, a lively colorful relish, and a creamy sauce. It’s one unfussy yet pretty vegetarian platter bursting with flavor, the perfect accompaniment to grilled meat, chicken, or fish…

Grilled Eggplant with Chickpea Mash Recipe

grilled eggplant

Grilled Eggplant

Rub sliced eggplant with kosher salt and let sweat on paper towels for an hour, turning once, to remove much of the moisture. Then rinse off the salt, pat dry, and brush with olive oil. Grill over medium high heat. Make sure to slice the eggplant in generous portions so it doesn’t shrivel up on the grill.

Tahini Sauce

  • 3 T. tahini
  • 3 T. warm water
  • 2 T. lime juice
  • 2 t. agave nectar
  • 1/2 t. ground cumin
  • 1 garlic clove, minced

Whisk all ingredients together in a small bowl to form a smooth creamy sauce.

eggplant garbanzo

Chickpea Mash

  • 1 can chickpeas, rinsed & drained
  • 1/4 red onion, rough chopped
  • 1/4 c. panko bread crumbs
  • 2 T. tahini sauce
  • 1 T. olive oil
  • 2 t. ground cumin
  • 2 garlic cloves, smashed
  • 1/2 t. kosher salt
  • 1/4 t. ground red pepper

Place all ingredients in a food processor and pulse to get a coarse mash. Place in an ovenproof bowl, cover with foil, and warm in a 350° oven.

Tomato Cucumber Onion Relish

  • 2 tomatoes, seeded & chopped
  • 1/2 seedless cucumber, chopped
  • 1/4 red onion, thinly sliced
  • 1 T. lime juice
  • 1 T. olive oil
  • salt to taste

Combine all ingredients and let sit about 15 minutes to meld flavors, stir occasionally.

eggplant chickpea side dish

 To Assemble

Place grilled eggplant on a platter. Use an ice cream scoop to top the eggplant with a mound of warm chickpea mash. Generously sprinkle the relish over the top. Drizzle with tahini sauce and garnish with mint leaves.

(This recipe was inspired by Baked Falafel-Stuffed Eggplant in Cooking Light magazine June 2012).

20 thoughts on “It’s The One Dish To Serve With Those Grilled Steaks!”

      1. Lori: cultural differences tho’ we speak the same language! Here Down Under we ‘barbecue’ on the ‘barbecue’ and only grill indoors on a hotplate or under a griller 🙂 ! Don’t use the word ‘griddle’ nor ‘grill’ outdoors! Hmm, have had my issues . . .

    1. Hi Maureen – I think it is appealing in so many ways. For carnivores as a side dish, but really a terrific vegetarian entree, serve with a salad and there’s a meal. Thanks for your comment.
      LL

  1. Such a beautiful dish, LL! I adore a dish that can be served with just about anything…and this dish takes it one step further since it can be a veg entree – love!

    1. Hi There Donalyn – Nice to meet you! I see you have a great garden, so hopefully this dish will inspire more creations, please let me know, I am interested to see how you tweak it! Basically grilled eggplant, a bean mash, and a relish – so many possibilities.
      LL

    1. Hi Jarome – nice to meet you, thanks for your comment. Start with grilled eggplant, top with some beans and a relish or salsa – and there you go. I think I might try another version – with pinto beans, salsa verde, and Mexican cheese topping. What do you think?
      LL

  2. I made this last night and it was all I hoped for and more. The creamy, grilled eggplant blended perfectly with the heartiness of the chickpea mash and the relish on top was just the right amount of freshness with a mint blast. We’ll be making this again this summer. My visiting girlfriend will take the idea back to her new job cooking at a Maui farm. Thanks for the tasty and easy dish and for your expert instructions and lovely images.

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