Roasted Eggplant and Chickpeas with Tahini

Allergen Warning

• Contains sesame from tahini sauce and sesame seed garnish. For sesame allergies, substitute tahini with sunflower seed butter or cashew cream, and omit sesame seeds.

Cooking Temperature

• Roast vegetables at 400°F (200°C) for 25-30 minutes until eggplant is tender and chickpeas are crispy. Use a calibrated oven thermometer to verify accurate temperature.

• Ensure roasted eggplant and chickpeas reach a minimum internal temperature of 165°F (74°C) as measured with a calibrated food thermometer inserted into the center of the largest piece. This is especially important when serving high-risk populations.

Cross Contamination

• Clean all utensils and prep surfaces after handling tahini if serving to sesame-allergic individuals. Prevent contact between raw chickpeas and other allergens during prep.

Storage

• Store tahini sauce separately in a sealed container refrigerated for up to 3 days. Roasted eggplant and chickpeas can be stored separately for 2-3 days; reheat thoroughly before serving.

High Risk Population

• Sesame allergies can cause severe reactions. Clearly label sesame content when serving to children, elderly, or immunocompromised individuals. Never assume guests are aware of sesame presence.

Handling

• Pat chickpeas dry before roasting to achieve crispy texture and prevent steaming. Toss vegetables and chickpeas halfway through cooking for even caramelization and browning.