Grilled Eggplant, Zucchini & Chickpea Salad
This warm Middle-Eastern-style salad combines earthy vegetables with bright lemon juice and savory-hot spices for a perfect complement to grilled kebabs or fish.
Ingredients
1 medium eggplant, cut into 1/3-inch thick slices
2 medium green or yellow zucchini, cut lengthwise into ¼-inch slices
1 Tbsp. local sunflower oil or olive oil, plus extra for brushing on vegetables
Sea salt and freshly ground black pepper to taste
2 cloves garlic, minced with sea salt into a paste
Zest and juice from half a lemon
1/2 tsp. each ground cumin and hot paprika
2 Tbsp. each chopped fresh mint and flat-leaf parsley
1 (14 oz.) can chickpeas, drained (or about 2 cups cooked chickpeas)
4 oz. feta cheese, crumbled
Directions
Preheat grill or broiler. Brush eggplant and zucchini slices with oil and sprinkle with salt and pepper.
Grill over (or broil under) high heat, flipping once or twice, until softened and grill marks appear, about 3 to 4 minutes per side. Let cool slightly, then chop coarsely and mix with remaining ingredients.
Serve warm or at room temperature as an appetizer with toasted pita or as a side dish with salad, couscous, rice, kebabs or grilled fish.
Suggestions
To make this recipe vegan simply leave off the feta, or substitute a vegan feta.
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