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Eggplant and Chickpea Savory Scones with Harissa Yogurt
Original recipe: 8 servings · Prep: 20 min · Cook: 55 min · Total: 105 min
By PowerProteinPlates Editorial TeamPublished May 7, 2026 | Updated Oct 17, 2026
Mediterranean
105 mins
easy-recipeswhole-foodssnack-ideas
Savory scones with roasted eggplant, chickpeas, feta and herbs, served with harissa yogurt. Estimated timing (not kitchen-tested): preparation 20 minutes; cooking 55 minutes; additional elapsed time 30 minutes; total about 105 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
20 min
Cook
55 min
Total
105 min
Servings
8
Difficulty
medium
Cuisine
Mediterranean
Ingredients
Servings
8
- 1 medium eggplant (about 1 lb), diced into 1/2-inch cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil, divided
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for mild heat)
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup plain Greek yogurt for the scone dough
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1 large egg, beaten
- 3 tablespoons cold unsalted butter, cubed
- 1/2 cup plain Greek yogurt for the dip
- 1 tablespoon harissa paste
- 1 teaspoon lemon juice
- 1/2 teaspoon honey or maple syrup
- Pinch of salt
Instructions
-
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
-
Toss the diced eggplant with 1 tablespoon olive oil and a pinch of salt. Spread on the prepared baking sheet and roast for 20 minutes, stirring halfway through, until tender and caramelized. Remove and let cool slightly.
-
In a medium pan, heat 1 tablespoon olive oil over medium heat. Add the chopped red onion and cook until translucent, about 5 minutes. Stir in minced garlic, ground cumin, smoked paprika, and cayenne pepper if using; sauté for 1 minute until fragrant.
-
Add the rinsed chickpeas to the pan and cook for 3-4 minutes, lightly mashing some chickpeas to create texture. Remove from heat and allow to cool.
-
In a large bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and black pepper.
-
Add the cold cubed butter to the flour mixture. Use your fingertips or a pastry cutter to rub the butter into the flour until it resembles coarse crumbs.
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In a separate bowl, combine the beaten egg with Greek yogurt, crumbled feta cheese, and chopped parsley.
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Fold the roasted eggplant and chickpea mixture into the wet ingredients. Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid overmixing; dough should be slightly sticky but hold together.
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Turn the dough onto a lightly floured surface and pat into an 8-inch circle about 1-inch thick. Cut into 8 wedges using a sharp knife.
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Place the scone wedges on the parchment-lined baking sheet, spacing evenly.
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Bake for 20-25 minutes until golden brown and firm. Transfer to a wire rack to cool slightly.
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Meanwhile, prepare the harissa yogurt dip by whisking together Greek yogurt, harissa paste, lemon juice, honey or maple syrup, and a pinch of salt until smooth.
-
Serve scones warm or at room temperature alongside the harissa yogurt dip.
Timing note
Roasting the eggplant for 20 minutes precedes cooling, mixing and baking the scones for 20-25 minutes. Allow additional time as needed; a tested total is not available.
Frequently Asked Questions
- Can I meal prep Eggplant and Chickpea Savory Scones with Harissa Yogurt?
- Yes. Portion it into airtight containers and keep toppings, sauces, or crunchy finishes separate when useful.
- Can I change flour or binder ingredients?
- Substitutions have not been validated and can affect moisture, set and cooking. Check ingredient labels for relevant allergens.
Storage
Cool Eggplant and Chickpea Savory Scones with Harissa Yogurt before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.
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