Yesterday we had guests over and we were out all day so since I had only an hour to prepare a dinner and appetizers for four people I decided to do this very simple but really delicious salad. I usually make this Moroccan Eggplant & Chickpea Salad with cuscus and for me this makes a full meal but yesterday I made it along with another salad, gnocchi and Argentinian steaks.
4 small red onions
2 medium eggplants
150 ml extra virgin olive oil
800 g jar of chickpeas
a bit of rocket salad
400 ml natural or greek yogurt
1 teaspoon of smoked paprika
4 tablespoons of fresh chopped mint leaves
Preheat the oven on 200C. Wash and dry eggplants and peel the onions. Cut the eggplants into bite size pieces and red onions into wedges. Put the cut eggplants and onions into a bowl and season them with olive oil, salt and pepper. Spread out cut eggplant and red onions on to a baking tray and roast in the oven for 20 minutes or until the vegetables are softened and lightly browned (onion will look slightly caramelized).
While eggplant and red onion is in the oven, drain and wash chickpeas, dry them and spread them out into a long but shallow serving plate, season them with salt and pepper. Make the dressing by mixing yogurt, paprika and chopped mint (I used a a blender for mixing cause I can’t chop mint tiny enough manually).
Serve the warm baked eggplant and onions over chickpeas and spoon over mint yogurt sauce and voila! Delicious salad is ready!
Trust me you will love this dish even if you are not a huge eggplant fan! It’s super simple and healthy!
Let me know how you like it once you give it a try!
Katarina Štimac, fashion blog – LaKatwalk
Photo: Sriram Bala