Eggplant and Chickpea Salad
Prep Time: 5 minutes
Cooking Time: 20 minutes
Servings: 6
Ingredients
2 tablespoons freshly squeezed lemon juice
1 teaspoon ground cumin
¼ teaspoon sea salt
2 tablespoons olive oil, divided
1 (1-pound / 454-g) medium globe eggplant, stem removed, cut into flat cubes (about ½ inch thick)
2 tablespoons balsamic vinegar
1 (15-ounce / 425-g) can chickpeas, drained and rinsed
¼ cup chopped mint leaves
1 cup sliced sweet onion
1 garlic clove, finely minced
1 tablespoon sesame seeds, toasted
Directions
Preheat the oven to 550ºF (288ºC) or the highest level of your oven or broiler. Grease a baking sheet with 1 tablespoon of olive oil.
Combine the balsamic vinegar, lemon juice, cumin, salt, and 1 tablespoon of olive oil in a small bowl. Stir to mix well.
Arrange the eggplant cubes on the baking sheet, then brush with 2 tablespoons of the balsamic vinegar mixture on both sides. Broil in the preheated oven for 8 minutes or until lightly browned.
Flip the cubes halfway through the cooking time. Meanwhile, combine the chickpeas, mint, onion, garlic, and sesame seeds in a large serving bowl.
Drizzle with remaining balsamic vinegar mixture. Stir to mix well.
Remove the eggplant from the oven. Allow to cool for 5 minutes, then slice them into ½-inch strips on a clean work surface.
Add the eggplant strips in the serving bowl, then toss to combine well before serving.
Per Serving
calories: 125
fat: 2.9g
protein: 5.2g
carbs: 20.9g
fiber: 6.0g
sodium: 222mg
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