Pork
Powerproteinplates
Eggplant and Chickpea Savory Scones with Harissa Yogurt
By Powerproteinplates Editorial TeamPublished May 7, 2026 | Updated Jul 22, 2026
Mediterranean
45 mins
high-proteinmuscle-buildingeasy-recipesbalancedwhole-foodssnack-ideaskid-friendlyanti-inflammatory
Protein-rich Mediterranean savory scones packed with roasted eggplant and chickpeas, complemented by a spicy harissa yogurt dip. A kid-friendly, balanced snack that supports muscle growth and offers anti-inflammatory benefits.
Prep
20 min
Cook
25 min
Total
45 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
- 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
- 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.
-
In a separate bowl, combine the beaten egg with Greek yogurt, crumbled feta cheese, and chopped parsley.
-
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.
-
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.
-
Place the scone wedges on the prepared baking sheet, spacing evenly. Optionally, brush tops with milk or beaten egg for a golden crust.
-
Bake for 20-25 minutes until golden brown and firm. Transfer to a wire rack to cool slightly.
-
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.
Tips
Protein Highlight
egg gives this vegetarian recipe its main protein focus, while supporting ingredients add texture, fiber, or slow-burning carbohydrates. Keep the protein portion clear on the plate instead of letting sauces, toppings, or starches become the bulk of the meal.
Goal Fit
This recipe fits meal prep, active-week eating, and balanced family meals because it combines familiar ingredients with a fitness-friendly structure. Use it when you want a practical option that can support recovery, satiety, or steady energy without turning the meal into a supplement-style dish.
Protein Density
To keep the protein density strong, measure calorie-dense extras and add more egg or a compatible high-protein side before increasing the starch or sauce. If you scale the recipe, preserve the ratio between the protein base and the vegetables, grains, or toppings.
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 that will protect the texture.
- How can I increase the protein?
- Add a little more egg or pair the recipe with a compatible high-protein side such as Greek yogurt, eggs, tofu, beans, or lean meat depending on the recipe style.
- Can I make it lighter?
- Use measured oil, lighter dairy or sauce options, and a larger vegetable portion while keeping the main protein amount steady.
- What should I watch when swapping ingredients?
- Keep moisture, salt, and cooking time in mind because high-protein swaps can dry out or firm up faster than the original ingredient.
Ingredient Replacements
- medium eggplant , diced into 1/2-inch cubes: Use the closest lean protein or high-protein base that fits the recipe format, and keep the portion similar so the texture and protein balance stay intact.
- can chickpeas, drained and rinsed: Swap with a similar cooked grain, vegetable, dairy item, or pantry ingredient when needed, adjusting liquid or cooking time if the replacement is wetter or drier.
- olive oil, divided: Use a related spice, herb, sauce, or aromatic if this ingredient is unavailable, then taste before adding extra salt or heat.
- Gluten-free option: Choose certified gluten-free grains, crumbs, sauces, and pantry items when cross-contact matters.
- Dairy-free option: Replace yogurt, cheese, kefir, or milk-based ingredients with unsweetened high-protein dairy-free alternatives when they fit the recipe.
- Calorie adjustment: Keep oils, sweeteners, nuts, cheese, and creamy sauces measured so the recipe stays aligned with a protein-forward plate.
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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