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“Adapted from recipe by Joe Yonan, posted on Washington Post web site in 2011. This microwave-then-broil method makes vegetables crisp outside and creamy inside. Other ingredients to try: Beets, celery root and parsnips. MAKE AHEAD: Microwave veggies up to 5 days in advance!”

Ingredients Nutrition


  1. Place eggplant and sweet potato in microwavable dish with just enough water to cover the bottom of the dish. Cover with lid and microwave on high 5 minutes or until tender. Discard water.
  2. Whisk together: tahini, vinegar, smoked paprika, salt to taste, and 1-3 tablespoons water as needed to form a smooth vinaigrette. The yield will be about 3 to 4 tablespoons. Use 1 tablespoon for this salad; the rest will keep for 3 to 4 days, refrigerated.
  3. Position oven rack 4 to 5 inches from the broiler flame or top heating element; preheat the broiler.
  4. Mix eggplant and sweet potato with the chickpeas on a small baking sheet; drizzle with the oil and season with salt. Broil until browned, 5 or 6 minutes, shaking the baking sheet every couple of minutes for even browning.
  5. Transfer vegetables to a serving bowl and toss with spinach. Drizzle with the tablespoon of vinaigrette, and eat warm.

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