• 1 medium eggplant
• 2 medium sweet potatoes
• 1 15-ounce can chickpeas
• 2 Tbsp extra virgin olive oil
• salt and black pepper to taste
Preheat oven to 375°F.
Rinse eggplant and remove stem, loosely peel eggplant using a peeler (optional), then slice into thin rounds.
Place eggplant slices on paper towel, sprinkle lightly with salt, and let sit for 15 minutes.
Peel and slice sweet potatoes into thin rounds.
Place eggplant and sweet potato on a parchment-lined baking sheet, add chickpeas, and toss with olive oil, paprika, salt and pepper.
Roast for 45 minutes, tossing halfway through.
Remove from oven, drizzle with my herb tahini sauce, and enjoy!