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.
- Yield: 6 servings 1x
- 1 medium globe eggplant, (about 1 pound), stem removed
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice (from 1 small lemon)
- 2 tablespoons balsamic vinegar
- 1 teaspoon ground cumin
- 1/4 teaspoon kosher or sea salt
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 cup sliced sweet onion (about 1/2 medium onion)
- 1/4 cup loosely packed chopped or torn mint leaves
- 1 tablespoon sesame seeds, toasted if desired
- 1 garlic clove, finely minced (about 1/2 teaspoon)
- Place oven rack 4 inches below broiler. Turn broiler to highest setting to preheat. Spray a large, rimmed baking sheet with nonstick cooking spray.
- 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.
- 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.
- Broil the eggplant directly under the heating element for 4 minutes, flip them and broil for another 4 minutes, until golden brown.
- 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.
- 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.
- Add the eggplant to the serving bowl with the onion mixture. Gently toss everything together and serve warm or at room temperature.