Do you love eggplant salads? When summer arrives, it seems that eggplant is the first vegetable that comes to mind for many of us. Anything with eggplant has a unique and delightful taste, at least for me . This roasted eggplant salad with chickpeas and yogurt is a refreshing dish you’ll never tire of making or eating .
Ingredients for Chickpea Yogurt Roasted Eggplant Salad
Salad Ingredients:
- 3 eggplants: The star of the dish, providing a smoky, rich flavor.
- 1 red bell pepper: Adds a sweet and slightly tangy taste.
- A handful of parsley: For a fresh, herby note.
- A handful of walnuts: Adds a delightful crunch and nuttiness.
- 6 tablespoons strained yogurt: Provides creaminess and tang.
- 2 tablespoons tahini: Adds a rich, nutty flavor.
- 1 clove garlic: For a hint of spice.
- 1 teaspoon salt: Enhances the flavors.
- 3-4 drops of lemon juice: Adds a fresh, citrusy brightness.
Topping Ingredients:
- 3 tablespoons olive oil: Adds richness and helps in roasting.
- Salt to taste: Enhances the flavor of the chickpeas.
- Slightly less than 1 cup boiled chickpeas: Adds protein and texture.
- 1 teaspoon cumin: For a warm, earthy flavor.
- 1 teaspoon black pepper: Adds a touch of heat.
- 1 teaspoon red pepper flakes: For a bit of spice.
Instructions:
- Roast the Eggplants and Pepper:
Preheat your oven to 190°C (375°F). Poke holes in the eggplants and red bell pepper using a knife. Place them on a baking sheet lined with parchment paper. Roast for about 20 minutes, checking for softness with a fork. Once they’re tender, remove them from the oven. - Steam and Peel:
Transfer the roasted eggplants to a plastic bag and seal it. Let them sit for 5 minutes to steam, making them easier to peel. Peel the eggplants and pepper, then finely chop them with a knife. - Prepare the Salad Mix:
Finely chop a handful of parsley and walnuts. Mix the chopped eggplants, pepper, parsley, and walnuts together. Continue to chop the mixture with a knife until well combined. - Prepare the Yogurt Mixture:
In a separate bowl, combine the strained yogurt, tahini, minced garlic, salt, and lemon juice. Mix well until smooth. - Combine and Mix:
Add the chopped eggplant mixture to the yogurt mixture. Stir until everything is well coated and evenly mixed. - Prepare the Chickpeas:
In a pan, combine the boiled chickpeas with olive oil, salt, cumin, black pepper, and red pepper flakes. Sauté for 5-7 minutes, stirring frequently until the chickpeas are slightly crispy and well seasoned. - Assemble and Serve:
Spread the eggplant and yogurt mixture on a serving dish. Top with the sautéed chickpeas. Garnish with additional parsley, walnuts, or a drizzle of olive oil if desired.
This refreshing roasted eggplant salad with chickpeas and yogurt is perfect for a light lunch, a side dish, or even as a delicious appetizer. The combination of smoky eggplant, creamy yogurt, and crunchy chickpeas makes every bite a delight. For those who want to try this recipe, I wish you an easy time making it and a delicious meal! Enjoy!
