Moroccan Eggplant and Chickpea Salad
3 Tbsp. sesame seeds
1 Tbsp. ground cumin
2 Tbsp. ground paprika
100 ml olive oil
1 kg eggplant, cut into large chunks
Salt and pepper, to taste
Juice of 2 lemons
800 g chickpeas
200 g cherry tomatoes, halved, or regular tomatoes, cut into smaller pieces
1 cup fresh basil leaves
1 cup parsley leaves
1/2 cup mint leaves
1 clove garlic
100 g plain soy yoghurt (optional)
- Preheat the oven to 200°C. Line a baking tray with baking paper. Combine the sesame seeds, cumin, paprika, and 2 tablespoonfuls of the olive oil in a bowl. Coat the eggplant with the seed mixture and season with salt and pepper. Spread on the tray and bake until golden, about 15 minutes.
- Grate some rind off the lemons and juice it. (This will make the dressing taste fresh and zesty.)
- Mix together the lemon juice, lemon rind, chickpeas, tomatoes, basil, parsley, mint, garlic, and the remaining olive oil in a large bowl. Season with salt and pepper.
- Toss the eggplant and chickpea mixture together in a large bowl. Garnish with a dollop of plain soy yoghurt. Voilà!
Makes 8 servings
Posted by former intern Milena Konig