Chickpea and Eggplant Loaf with Tahini Gravy

Prep Time: 15 minutes
Total Time: 2 hours
Makes: 8


  1. 4 cups (1 L , about 3/4 lb/375 g) chopped eggplant (approx. 1-in./2.5-cm cubes)
  2. 2 tbsp (30 mL) olive oil
  3. 6 cloves garlic, minced, divided
  4. 3 cups (750 mL) canned chickpeas, rinsed and drained
  5. 2/3 cup (150 mL) tahini paste, divided
  6. 1/3 cup (75 mL) reduced sodium soy sauce, divided
  7. 1 cup (250 mL) dry breadcrumbs
  8. 1/3 cup (75 mL) toasted pine nuts
  9. 1/4 cup (60 mL) finely chopped fresh parsley
  10. 1 cup (250 mL) vegetable broth


  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, 1/4 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.

Tip: Look for smaller eggplants since they have fewer seeds and are less bitter in flavour.