Prep Time: 5 minutes

Cooking Time: 20 minutes

Servings: 6



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



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