Eggplant my way
Eggplant salad: with a twist
Ingredients:
1 large eggplant
1 can chickpeas
Tahini dressing ( my classic tahini )
Squeeze 1 tomato ( juice )
1 whole garlic
1 lemon
Olive oil, salt, cumin
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Preheat the oven to 450°. Using a fork/ tooth pic pierce the eggplants all over.
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Place the eggplants on baking sheet and the chickpeas and garlic on a separate sheet, Roast for 30 -40 minutes, turning once, until the skin has blackened and the eggplants are tender.
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While the eggplant is in the oven let’s make classic tahini dressing
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When the eggplant is ready transfer to a colander to drain; let it cool for 2-3 minutes
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Very carefully slice length wise the eggplant and open it to the sides like open face eggplant
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It’s time to dress it up : let’s start with tahini drizzle, squeeze tomato on the tahini and drizzle of olive oil, sprinkle of salt
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Top it up with the roasted chickpeas and roasted garlic and voila
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