Roasted Eggplant, Chickpea Salad and Black Garlic Sauce

Jul 21, 2017

Food, Main
#dairy-free #eggless #gluten-free #nut-free #soy-free #vegan #vegetarian
Leggi in italiano

Since I know that some readers are sick of my sweet recipes - sorry - today I share a savory one featuring seasonal ingredients as eggplant, red grape tomatoes, and herbs.

This could sound like a complicated recipe that requires a lot of time but I can assure you: it’s not! Not only you can basically prepare both the salad and the sauce during the baking time of the eggplant, but you can even make everything hours before and reserve in the fridge until serving. Cool, eh? I mean, drain a can of chickpeas, slice the tomatoes, mix the sauce…there’s not a lot to do. It’s also perfect for a potluck or a BBQ if you want to please any vegetarian/vegan/healthy-eater guest. And I know it doesn’t look OMG but I promise you: tastes great and there’s such a complexity of flavors involved!

I’m not really chatty today, but I want to give you some indications if you want to change the recipe a little bit. First thing first, I strongly suggest not to decrease those 2 tbps of oil to bake the eggplant: I usually to try the least amount of fats in my recipes but here we really need it here, the eggplant will become dry and kinda tasteless otherwise. Second, it’s more like a suggestion but maybe you’re a gink like me and you’ve never thought about it. I used to buy a bunch of herbs (parsley, cilantro, basil, you name it), use maybe 1/4 of it and throw the rest away a couple of days later when lifeless. Until last week when EUREKA, why don’t I mince my herbs when super fresh and freeze them? So here I used some of the frozen herbs from the container in my freezer. Such a wonderful thing, especially if you hate that knife or mezzaluna work. And don’t have a garden to pick fresh herbs every day.


Add lemon juice to taste, depending on the acidity of your yogurt. Feel free to use any yogurt you like, plant-based or not. As herbs, I used mainly parsley and a little bit of cilantro to please Lorenzo’s taste, but you can add some mint, basil, or any other herb you have in your garden at the moment.
If you want an even more flavorful meal, add some crumbled goat/sheep feta to the salad.

[ for 2 servings ]

for the eggplant
1 eggplant
2 tbsp extra virgin olive oil
1 fat pinch salt
1 pinch black pepper

Preheat your oven to 450°F (230°C).

Slice your eggplant(s) at your favorite thickness, arrange them on a baking sheet covered with parchment paper, brush every slice on one side with olive oil and sprinkle with salt and pepper; turn the slices upside down and repeat.

Bake until golden – in my case 25-30 minutes with 3/8inch slices – and set aside.

for the salad
1 can chickpeas (245g)
1 dry pint halved red grape tomatoes (300g)
chopped herbs to taste- see notes
sumac to taste (optional)
salt to taste
black pepper to taste
1 tbsp extra virgin olive oil
lemon juice to taste

Mix everything in a bowl and set aside.

for the sauce
3-4 black garlic cloves
1 tbsp tahini

1/4 cup (soy) yogurt
1-2 tsp lemon juice – see notes
salt to taste
water to obtain a thinner consistency
2 tbsp pomegranate molasses

Reduce the black garlic in a paste using a fork – or mortar and pestle if you’re so lucky to have it – and mix it with yogurt, tahini, lemon juice, salt, and water until smooth.

Serve the roasted eggplant on two plates, add the salad on the side, top with some yogurt sauce – you’ll have a lot of leftovers probably – and finish with some drops of pomegranate molasses. Enjoy!