Eggplant and Chickpea Baked Ziti with Tahini Yogurt
Baked PastaMiddle EasternMedium

Eggplant and Chickpea Baked Ziti with Tahini Yogurt

From the MyKitchenBank Kitchen

Roasted eggplant and crisp-edged chickpeas are tossed with ziti in a cumin-and-cinnamon tomato sauce, topped with melty mozzarella and salty feta, then finished with a cool, lemony tahini yogurt drizzle. A hearty vegetarian bake with Middle Eastern flavor.

Prep
30 min
Cook
1 hr 5 min
Wait
15 min
Total
1 hr 50 min
Makes
1 (9×13-inch) baking dish, 8 generous servings
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Steps

Before you start
  • Position an oven rack in the center and preheat to 425°F (220°C) before you cube the eggplant.
  • Use a large (about 1½-lb / 680 g) amount of eggplant; two medium globe eggplants is right. Cut it into uniform ¾-inch (2 cm) cubes so it roasts evenly.
  • Shred the mozzarella from a block if you can; it melts better than pre-shredded. Let the yogurt and tahini sit out while you cook so the sauce mixes smoothly.
  • Read the timing: the eggplant roasts while you make the sauce, and the oven is then lowered to 375°F (190°C) for the bake.

  1. Roast the eggplantOven 425°F / 220°C

    • Position racks in the upper and lower thirds and preheat the oven to 425°F (220°C).
    • Toss the eggplant cubes with 4 tbsp olive oil and 1 tsp salt directly on two rimmed baking sheets, dividing evenly and spreading into a single layer with space between cubes.
    • Roast 25 minutes, swapping the pans' positions and stirring once at the halfway point.
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    Ready when: Cubes are deeply golden at the edges, collapsed, and creamy when pressed with a fork

    Tip: Crowded pans steam the eggplant instead of browning it; use two pans.

  2. Start the sauce base

    • While the eggplant roasts, heat 3 tbsp olive oil in a 12-inch (30 cm) deep skillet or Dutch oven over medium heat.
    • Add the onion and cook, stirring often, for 8 minutes until soft and translucent with light golden edges.
    • Add the garlic, tomato paste, cumin, coriander, cinnamon, and pepper flakes (if using).
    • Stir constantly for 1 to 2 minutes.
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    Ready when: The tomato paste darkens to brick red and the spices smell toasty and fragrant

    Tip: If the garlic or spices start to stick or scorch, lower the heat and add a splash of water.

  3. Simmer the sauce

    • Stir in the crushed tomatoes, ½ cup (120 ml) water, and 1 tsp salt, scraping up any browned bits.
    • Bring to a gentle bubble, then reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes.
    • Taste and adjust the salt.
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    Ready when: Sauce is slightly thickened and a spoon dragged across the bottom leaves a trail that fills in slowly

  4. Boil the ziti

    • Meanwhile, bring 4 quarts (3.8 L) of water to a boil in a large pot over high heat with 1 tbsp salt.
    • Cook the ziti for 2 minutes less than the package time (usually 8 to 9 minutes).
    • Scoop out ½ cup (120 ml) of pasta water, then drain well.
    • Do not rinse.
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    Ready when: Pasta is flexible but still clearly firm and chalky-white at the very center when bitten

    Tip: Undercooking is key; the pasta finishes cooking in the oven and will turn mushy otherwise.

  5. Whisk tahini yogurt

    • In a small bowl, whisk the tahini and lemon juice together; it will thicken and seize at first.
    • Whisk in the yogurt, grated garlic, salt, and cold water 1 tbsp at a time until smooth and pourable like thick cream.
    • Taste and add more salt or lemon if needed.
    • Refrigerate until serving.
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    Ready when: Sauce is smooth, creamy, and falls from a spoon in a thick ribbon

    Tip: Add the water gradually; different tahini brands vary in thickness.

  6. Combine sauce and pastaOven 375°F / 190°C

    • When the eggplant is done, reduce the oven to 375°F (190°C).
    • Stir the roasted eggplant and chickpeas into the simmered sauce.
    • Add the drained ziti and stir gently to coat.
    • If it looks dry, add some of the reserved pasta water, 2 tbsp at a time, until the sauce generously coats every piece.
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    Ready when: Every piece of pasta is coated in red sauce and the mixture looks saucy, not dry

    Tip: Fold gently so the roasted eggplant cubes don't turn to mush.

  7. Assemble with cheese

    • Spread half of the pasta mixture in a 9×13-inch (23×33 cm) baking dish.
    • Sprinkle with half of the mozzarella and half of the feta.
    • Top with the remaining pasta mixture, pressing lightly to level it, then finish with the remaining mozzarella and feta.
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    Ready when: Cheese covers the surface in an even layer

  8. Bake coveredOven 375°F / 190°C

    • Cover the dish tightly with foil (tent it slightly so it doesn't touch the cheese; lightly oil the foil if needed).
    • Bake on the center rack at 375°F (190°C) for 20 minutes.
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    Ready when: Sauce bubbles at the edges of the dish and the center is hot

  9. Uncover and brownOven 375°F / 190°C

    • Remove the foil and bake 12 to 15 minutes more at 375°F (190°C), until the cheese is melted with golden-brown spots.
    • For extra color, broil on high for 1 to 2 minutes, watching closely.
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    Ready when: Cheese is bubbling and speckled golden brown, and pasta at the edges is crisp

    Tip: Broilers vary widely; don't walk away.

  10. Rest and serve

    • Let the ziti rest 10 minutes so the sauce sets and slices hold together.
    • Scatter with parsley and sumac (if using).
    • Spoon or drizzle the chilled tahini yogurt over each portion, or pass it at the table.
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    Ready when: Sauce no longer runs when a spoonful is lifted out

    Tip: Add the yogurt after baking; heating it can make it split and turn grainy.

Good to know

Tips
  • Pat the chickpeas truly dry before stirring them in so they keep some texture instead of going soft.
  • Don't skip the pasta undercooking; ziti keeps absorbing sauce in the oven.
  • Taste the sauce before assembling; the cheese adds salt, but the pasta is only lightly seasoned.
  • For a spicier version, stir 1 to 2 tsp harissa into the sauce with the tomato paste.
Make ahead

"Assemble through step 7, cover tightly, and refrigerate up to 24 hours. Add 10 extra minutes to the covered baking time, since it starts cold. The tahini yogurt can be made up to 3 days ahead; stir in a little water to loosen it before serving."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: store leftovers (with the tahini yogurt kept separate) in an airtight container up to 4 days. Freezer: freeze portions without yogurt up to 2 months; thaw overnight in the fridge. Reheat covered at 350°F (175°C) for 20 to 25 minutes, or microwave single portions in 90-second bursts until steaming hot."

Substitutions
  • dried ziti → penne or rigatoni. Use the same weight and cook to the same slightly underdone stage.
  • plain whole-milk Greek yogurt → labneh or dairy-free unsweetened plain yogurt. Labneh makes a thicker sauce; thin with an extra tablespoon or two of water.
  • feta cheese → grated Parmesan or Pecorino Romano. Use about ½ cup (50 g); the flavor will be nuttier and less tangy.
  • low-moisture mozzarella → provolone or a mozzarella-Monterey Jack blend. Same weight; keep it low-moisture so the casserole doesn't turn watery.
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