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
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!