Roasted Eggplant Salad with Chickpeas and Yogurt

Roasted Eggplant Salad with Chickpeas and Yogurt is a nutritious dish that combines smoky roasted vegetables with creamy yogurt and a touch of tahini. This Middle Eastern-inspired salad is not only packed with flavor but also rich in texture, thanks to the addition of crunchy walnuts and tender chickpeas. Perfect as a side dish or a light main course, this salad is both satisfying and healthy. Whether you’re looking for a new way to enjoy eggplant or simply want to try a fresh and vibrant dish, this recipe is sure to become a favorite.

Ingredients:

  • 3 eggplants
  • 1 red bell pepper
  • A handful of parsley
  • A handful of walnuts
  • 6 tablespoons strained yogurt
  • 2 tablespoons tahini
  • 1 clove garlic
  • 1 teaspoon salt
  • 3-4 drops lemon juice

For the topping:

  • 3 tablespoons olive oil
  • Salt (enough for the chickpeas)
  • Slightly less than 1 cup boiled chickpeas
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes

Instructions:

  1. Roasting the Eggplant and Pepper:
  • Poke holes in the eggplants and the pepper with a knife.
  • Place them on a baking tray lined with parchment paper.
  • Roast in a preheated oven at 190°C (374°F) for about 20 minutes.
  • Check for softness by poking with a fork, and if softened, remove from the oven.
  1. Peeling the Eggplant and Pepper:
  • Transfer the roasted eggplants to a plastic bag, seal it, and let it sit for 5 minutes (this makes peeling easier).
  • Peel the eggplants and the pepper, then finely chop them.
  1. Chopping and Mixing:
  • Finely chop a handful of parsley and a handful of walnuts.
  • Combine the chopped eggplants, pepper, walnuts, and parsley.
  • Chop all together again to mix well.
  1. Preparing the Yogurt Mixture:
  • In a separate bowl, mix strained yogurt, tahini, garlic (minced), and salt.
  • Add the prepared eggplant mixture to the yogurt mixture and mix thoroughly.
  1. Preparing the Chickpeas:
  • In a pan, mix all the ingredients needed for the chickpeas and sauté for 5-7 minutes.
  1. Serving:
  • Pour the sautéed chickpeas over the eggplant mixture.
  • Garnish as desired and serve.
See also  The Perfect Pot Roast: A Savory Delight for Every Occasion

Enjoy your meal!

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top