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I find most roasted vegetables pair really well with hummus but this roasted Japanese eggplant is easily in my top three. The eggplant and hummus are a great pair on their own but add in an herby drizzle of chimichurri and it takes this dish right over the top.

Roasted Eggplant and Chimichurri
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This recipe is actually pretty simple, even with the homemade chimichurri. That herb-loaded sauce is something I highly recommend getting real comfortable with making. It goes incredibly well with so many dishes: roasted and grilled meats, raw or cooked veggies, eggs, rice. Basically anything that needs a seriously fresh kick of flavor. And it’s as complicated as throwing all the ingredients into a food processor and blending it all up.

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I like this roasted Japanese eggplant dish as either a light lunch or a “looks fancier than it is” side dish. And it’s just as good at room temperature as it is hot. So it makes for a great pot luck dish, too!

Why I Like This Recipe

Eggplants are a nutritional powerhouse and this one takes advantage of the extra-pretty Japanese variety. While it might not affect the nutrient-density, I do like it when a meal is visually appealing.

The goat cheese is totally optional but I find the earthy, tangy flavor to be a nice addition here. Goat cheese also tends to be easier to digest, which is always a nice plus.

Hummus is a great way to add both protein and fat to a vegetable-based dish. You can easily use your favorite store-bought brand or check out my favorite recipe here.

As mentioned, chimichurri is a great way to add loads of flavor to just about any dish. Plus, it’s quite nutrient-dense! The parsley has crazy amounts of vitamins A, C, and K. And oregano is high in antioxidants and has antibacterial and anti-inflammatory properties.

Roasted Japanese Eggplant and Hummus Salad
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Roasted Japanese Eggplant and Hummus Salad
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Roasted Japanese Eggplant with Chimichurri and Hummus

This simple recipe is big on flavor with roasted Japanese eggplant, creamy hummus, and an herby chimichurri sauce.
Serves 2 as a main or 4 as a side.
Course Lunch, Salad, Side Dish
Servings 4


  • 2-3 Japanese eggplants, halved lengthwise and sliced into ¼-inch slices
  • 1-2 teaspoons salt
  • 2 tablespoons avocado oil
  • Pepper, to taste
  • 1/4 cup slivered almonds, optional
  • 1/4 cup crumbled goat cheese, optional
  • 1/2 cup prepared hummus


  • 1 bunch fresh parsley (about 1 1/2 – 2 cups)
  • 1 handful fresh oregano*
  • 5 cloves garlic
  • 1/4 cup red wine vinegar
  • 1/2 – 1 teaspoon crushed red pepper flakes, optional
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 – 1 cup olive oil


  • Place eggplant slices in a medium colander and sprinkle generously with salt. Let eggplant sit for at least 30 minutes to allow the salt to draw out the bitterness and excess moisture in the eggplant.
  • Preheat the oven to 425° Fahrenheit.
  • Rinse eggplant briefly with cold water, drain, and spread out on a kitchen towel to dry before placing in a medium bowl and tossing with avocado oil. Spread eggplant in a single layer over a baking sheet lined with parchment paper. Sprinkle it with pepper and a pinch of salt. Roast in a preheated oven for 20 minutes, until eggplant is browned nicely. Remove from the oven, adjust seasoning as needed, and set aside.
  • While eggplant is cooking, make the chimichurri by combining parsley, garlic, vinegar, red pepper flakes, salt, and pepper in a food processor. Process on high until everything is combined and finely chopped. With the food processor running, add in olive oil in an even stream. Process for a few more seconds.
  • To serve, spread the hummus evenly over a serving platter. Top with roasted eggplant and sprinkle with goat cheese and nuts. Drizzle with a few tablespoons of chimichurri, serving the leftovers in a small bowl for extra drizzling, as desired.


*Can use 1 tablespoon dried oregano in place of the fresh herb.
Keyword Chimichurri, Eggplant, Hummus, Summer
Roasted Japanese Eggplant with Hummus and Chimichurri
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Roasted Japanese Eggplant with Hummus
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