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Spicy eggplant and chickpea salad with tahini dressing
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Warm Middle Eastern-inspired salad for chilly days.
Ingredients:
  • 1 large (about 550g) eggplant, cut into 5mm thick rounds
  • 45.50 gm olive oil
  • 70g (1/4 cup) reduced-fat Greek yoghurt
  • 42.00 gm lemon juice
  • 24.00 gm tahini
  • 1-10.00 gm cold water
  • 1 small red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2.50 gm ground cumin
  • 1/4-1/2 tsp dried chilli flakes
  • 2 x 400g cans chickpeas, rinsed, drained
  • 82.50 ml chopped fresh coriander leaves
  • 82.50 ml chopped fresh mint leaves
  • 40.00 ml toasted pine nuts
Instructions:
  • Preheat a chargrill or barbecue to medium-high heat. Brush both sides of the eggplant slices with half of the oil and season with salt and pepper. Grill for 3 minutes on each side until charred and tender. Transfer to a plate and cover to keep warm.
  • In a bowl, mingle the yogurt, lemon juice, tahini, and water until smooth. Season to taste.
  • - Heat the rest of the oil in a frying pan over medium heat. Cook the onion and garlic until softened, about 4 minutes. Add cumin and dried chili flakes and cook until fragrant, about 1 minute. Add chickpeas and stir until heated through, about 2 minutes. - Transfer the mixture to a bowl, then add eggplant and half of the herbs. Toss everything together well. Transfer the dish to a serving platter.
  • Sprinkle the remaining herbs and pine nuts over the dish and serve with the dressing.

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