Roasted Eggplant with Miso, Tahini Sauce, Chickpea Crumb and Pickled Onions

We created this tasty, plant-based dish for our friends at Ceres Organics using some of our go-to pantry staples.


Roasted Eggplant

  • 3 eggplants (sliced into rounds) 
  • Olive oil
  • Salt and pepper

Miso, tahini sauce

  • ¼ cup Ceres Organics Tahini
  • 1 Tbsp Ceres Organics Miso Paste
  • 1 Tbsp honey or maple syrup 
  • 1 Tbsp Ceres Organics Apple Cider Vinegar
  • 2-3 Tbsp water (to thin it out)

Chickpea crumb

  • 400g Ceres Organics Tinned Chickpeas (drained and rinsed)
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • ½ tsp turmeric 
  • Salt and pepper
  • Olive oil 

Pickled onions

  • 1 red onion (finely sliced)
  • ½ cup water
  • ½ cup Ceres Organics Apple Cider Vinegar
  • 2 tsp raw sugar or coconut sugar
  • 1 tsp salt 


  • ½ cup fresh coriander, roughly chopped 


  1. Preheat the oven to 200 degrees, fan bake.

  2. Get started by preparing the pickled onions. Add the sliced onion to a glass jar and set aside.

  3. Add the apple cider vinegar, sugar and salt to a small saucepan over medium heat. Bring to a boil, then pour this mixture over the sliced onion. Set aside whilst you prepare everything else.

  4. Pop the chickpeas in a food processor and blitz until a chunky crumb forms. Pop the crumb on a lined baking tray, add the spices, salt, and pepper, then drizzle generously with olive oil.

  5. On a separate baking tray, place the eggplant slices (you might need to spread them across a couple of trays); brush or drizzle with olive oil and season with salt and pepper.

  6. Place the chickpeas and eggplant into the oven to cook for 25-30 minutes until the chickpea crumb is crispy and the eggplant rounds are golden brown.

  7. While everything is cooking, you can make the miso tahini sauce. Simply add the tahini, miso paste, honey, and apple cider vinegar to a small bowl and whisk well to combine and the water 1 Tbsp at a time until it reaches a drizzling consistency.

  8. Once everything is ready, you can assemble the dish. Add the roasted eggplant slices to a large platter, scatter over the chickpea crumb and drizzle over the miso, tahini sauce. Garnish with pickled onion and some fresh coriander. 

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