This Eggplant and Chickpea Salad goes great with a bit of Za’atar!
It’s beginning to warm up, which means it’s time to break out the grill. This recipe is super simple and easy to make-ahead, which is perfect when entertaining guests. What makes this recipe great is its use of Za’atar for both the dressing and as a garnish. The spice opens up from the olive oil and can be sprinkled on as well for an added level of flavor.
To get a great color and flavor from your eggplant, make sure your grill is hot and ready to go before adding the eggplant. Next, add a liberal amount of olive oil to each side of the eggplant. This will ensure a beautiful cook on the eggplant.
This recipe tastes beautiful with Tyme Food’s Za’atar, a pure blend of wild thyme, sumac, and roasted sesame seeds. With no fillings or additives, Tyme Food’s provides great flavor at a reasonable price.
Eggplant and Chickpea Salad with Za’atar Dressing
For The Salad:
- 1 large eggplant, cut into long “steaks”
- 2 Tbsp extra virgin olive oil
- 2 tomatoes, diced
- 1 can (16 oz) chickpeas, drained and rinsed
- 1 Tbsp minced mint for garnish
For The dressing:
- 2 cloves garlic, minced
- 1 tsp za’atar
- ½ tsp paprika
- ¼ tsp black pepper
- Juice from one lemon
- ⅓ cup extra virgin olive oil
- Salt to taste
- Extra Za’atar to taste
- Pita for serving
- Sprinkle eggplant slices with salt and let sit in colander for 30 minutes to remove bitterness. Rinse and dry.
- Pre-heat grill or grill pan over medium heat.
- Drizzle eggplant slices with extra virgin olive oil and grill until tender and browned, about 4-5 minutes per side. Let cool and cut into small ½ inch cubes.
- In a bowl, combine the diced tomatoes, chickpeas, and diced eggplant and set aside.
- In a separate bowl, combine all ingredients for the dressing except for the extra virgin olive oil and salt. Drizzle in olive oil while whisking to create and emulsion. Season with salt to taste taking into account the eggplant is already salted.
- Toss salad in dressing and garnish with minced mint. Serve with pita bread on the side to sop up all the dressing.