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Israeli Eggplant Chickpea Mint Salad

If you don't really like eggplant, we encourage you to try this silky smooth, delicious Middle Eastern style salad. Recipe at Teaspoonofspice.com #eggplant #isrealifood #30minutemediterranean #salads #mediterraneandiet

If you don’t really like eggplant, we encourage you to try this silky smooth, delicious Middle Eastern style salad.

Scale

Ingredients

Instructions

  1. Place oven rack 4 inches below broiler. Turn broiler to highest setting to preheat. Spray a large, rimmed baking sheet with nonstick cooking spray.
  2. On a cutting board, cut the eggplant lengthwise into eight slabs (each piece should be about 1/2-inch thick.) Place slabs on the baking sheet. Set aside.
  3. In a small bowl, whisk together the oil, lemon juice, vinegar, cumin, and salt. Drizzle 2 tablespoons of the dressing over both sides of eggplant slabs. Reserve the remaining dressing.
  4. Broil the eggplant directly under the heating element for 4 minutes, flip them and broil for another 4 minutes, until golden brown.
  5. While eggplant is broiling, in a serving bowl, combine the chickpeas, onion, mint, sesame seeds and garlic. Add the reserved dressing and gently mix together.
  6. When the eggplant is done, using tongs, transfer the slabs to a cooling rack; cool for 3 minutes. When slightly cooled, place the eggplant on a cutting board and slice each slab into 1/2-inch strips.
  7. Add the eggplant to the serving bowl with the onion mixture. Gently toss everything together and serve warm or at room temperature.

Notes

Recipe from the Amazon best-selling The 30-Minute Mediterranean Diet Cookbook (2018, Publisher: Callisto Media)