Moroccan Aubergine Chickpea Salad Recipes

MOROCCAN EGGPLANT AND CHICKPEA SALAD WITH ZAATAR

Moroccan eggplant and chickpea salad with zaatar image

Our Moroccan eggplant and chickpea salad is deliciously filling and, if you're into vegan meringues, uses up tons of left-over chickpeas.

Provided by Ania

Categories salads and soups small plates

Yield serves 8

Number Of Ingredients 16

Ingredients

4 cups / 2 x 400 g cans cooked chickpeas
3 aubergines
20 cherry tomatoes, halved
small red onion, finely diced (optional)
handful fresh mint, chopped
handful fresh coriander, chopped
Zaatar* (Middle Eastern spice) or make your own (see below)
2 tbsp dried thyme
2 tbsp dried oregano
2 tbsp sesame seeds
2 tsp sumac
1 heaped tsp fine sea salt
45 ml / 3 tbsp extra virgin olive oil
juice of 1 small lemon
1 garlic clove, pressed
salt & pepper, to taste

Steps:

To make zaatar, grind thyme and oregano in a coffee/spice grinder or by hand, in a pestle and mortar. Dry roast sesame seeds in a medium-hot pan until golden, remember to stir often. Mix ground herbs, sesame seeds, sumac and salt together and you're good to go.
Heat up a griddle pan. Slice your aubergine, brush some olive oil on it and rub it with Zaatar spice. Grill aubergine slices on a hot pan until charred on both sides and cooked through.
Whisk all of the dressing ingredients together with a hand whisk.
In a mixing bowl, mix together salad ingredients. Season to taste and transfer to a serving platter or salad bowl. Sprinkle with fresh mint and coriander.

Nutrition Facts : Calories 167.59 calories, Carbohydrate 21.13 grams, Cholesterol 0 milligrams, Fat 8.4 grams, Fiber 9.18 grams, Protein 5.32 grams, SaturatedFat 1.2 grams, Sodium 751.74 milligrams, Sugar 7.23 grams, TransFat 0 grams, UnsaturatedFat 7.2 grams

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