Chickpea & Eggplant Loaf with Tahini Gravy

Prep time: 15min
Total time: 120min
Serves: 8
4 cups
chopped eggplant (approx. 1-in./2.5-cm cubes)
1 L , about ¾ lb/375 g
2 tbsp
olive oil
30 mL
cloves garlic, minced, divided
3 cups
canned chickpeas, rinsed and drained
750 mL
⅔ cup
tahini paste, divided
150 mL
⅓ cup
reduced sodium soy sauce, divided
75 mL
1 cup
dry breadcrumbs
250 mL
⅓ cup
toasted pine nuts
75 mL
¼ cup
finely chopped fresh parsley
60 mL
1 cup
vegetable broth
250 mL
Per serving (⅛ recipe):
19 g
saturated fat
2.5 g
38 g
4 g
13 g
7 g
660 mg


  1. Preheat oven to 375°F (190°C). Toss eggplant with oil and 4 cloves garlic. Spread on parchment lined-baking sheet. Roast 30 to 35 min., or until tender. Cool slightly.

  2. Combine roasted eggplant, chickpeas, ¼ cup (60 mL) tahini and 2 tbsp (30 mL) soy sauce in food processor; pulse until coarsely chopped. Do not over-process. Scrape into large bowl. Stir in breadcrumbs, pine nuts and parsley.

  3. Scrape eggplant mixture into parchment paper-lined 9 x 5-in. (1.9 L) loaf pan (size parchment to overhang sides of pan) and smooth top of batter. Bake 50 min., or until firm to the touch. Remove from oven. Let stand 15 min.

  4. Meanwhile, make tahini gravy by combining remaining tahini, vegetable broth, remaining garlic and remaining soy sauce in medium saucepan. Whisking constantly, cook over medium-low heat 6 to 8 min., until thickened and hot. Do not allow to come to a boil. Using parchment, lift loaf out of pan onto cutting board. Slice loaf and serve with gravy.