Moroccan Eggplant and Chickpea Salad

Great dish for dinner. Combination of chickpeas and eggplants with sweet-n-sour dressing is excellent. I just added some garlic into original recipe of dressing and loved the result much more. Adapted from BBC Good Food.


1-2 long (Chinese) eggplants
2-3 tbsp. olive oil
1 can (15.5 oz.) chickpeas
bunch fresh coriander, roughly chopped
1/4 red onion, finely chopped

For dressing:
1/2 tsp. paprika
1/2 tsp. ground cumin
1 clove garlic. minced
1 tsp. clear honey
1/2 lemon, juice only
3 tbsp. olive oil


Slice the eggplant, brush lightly with oil, sprinkle with salt and pepper, then grill until browned in both sides or until tender, about 8-10 minutes.

Drain and rinse the chickpeas, then put into a bowl with the eggplant, coriander and red onion. Mix the dressing ingredients and pour over the salad.

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One Response to “Moroccan Eggplant and Chickpea Salad”

  1. […] made a new version of my Moroccan Eggplant and Chickpeas Salad – now with carrots. It adds crunchy taste and great bright […]

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