Gluten-free Moroccan Bites


Discover the delightful fusion of flavors in these Moroccan Eggplant Bites with Tahini Sauce. This recipe brings together the earthy essence of eggplant and the wholesome goodness of lentils, all harmonized by a creamy tahini sauce with a zesty twist. Whether you’re a seasoned foodie or simply looking for a delicious and nutritious dish, this one’s a winner.

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 4



🌱250 g lentils (canned)

🌱1 onion

🌱1 eggplant

🌱4 Tbsp chickpea flour

🌱1/2 tsp cumin

🌱1/2 tsp sumac

🌱1/2 tsp paprika

🌱Salt to taste

🌱Olive oil for frying

For the tahini sauce:

🌱2 Tbsp Tahini sauce

🌱2 Tbsp plant-based yogurt

🌱1 clove of garlic

🌱Juice from half a lemon

🌱Zest of a lemon

🌱40 ml water

🌱Salt to taste

How to prepare:

  • Start by dicing the eggplant into small cubes.
  • Finely chop the onion and garlic.
  • Heat a small amount of olive oil in a pan and sauté the eggplant cubes.
  • Once the eggplant has cooked slightly, add the chopped onion and sauté until translucent.
  • Stir in the garlic and add a little water to help the eggplant soften. Cook together for 3-4 minutes.
  • In a food processor, blend the lentils until you achieve a paste-like consistency.
  • Transfer the blended lentils to a large bowl.
  • Add the cooked eggplant mixture on top.
  • Season the mixture with sumac, cumin, paprika, salt, and pepper to taste.
  • Incorporate the chickpea flour, which will help bind the mixture.
  • Allow the mixture to sit at room temperature for 10-20 minutes to cool.
    • While waiting, prepare the tahini sauce:
    • Mix the tahini with lemon juice until it forms a thick paste.
    • Gradually add water and continue mixing until the sauce reaches a thinner consistency.
    • Add the minced garlic, lemon zest, and plant-based yogurt.
    • Season the sauce with salt to taste and mix well.
  • Once the mixture has reached the desired temperature, shape it into bite-sized portions, similar to falafel.
  • Fry the bites in a pan with olive oil until they are golden brown on all sides.
  • To assemble, spread a layer of tahini sauce on a plate, place the Moroccan Eggplant bites on top, and garnish with fresh parsley and pomegranate seeds for added flavor.


Please enter your comment!
Please enter your name here

The maximum upload file size: 2 MB. You can upload: image, video, other. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here