Grilled eggplant salad with chickpeas and lemon tahini dressing recipeIngredients: serve 4
¼ cup extra virgin olive oil
2 tablespoons lemon juice
1 garlic clove, minced
2 teaspoons soy sauce
Salt and pepper
1 (16 ounce) can chickpeas, drained
2 medium eggplants (about 1 pound each), trimmed and cut length wise into 1 inch
1 (5 ounce) bag baby spinach
- Whisk tahini, 2 tablespoons oil, lemon juice, garlic, and soy sauce together until smooth. Season with salt and pepper. Transfer 1/3 of vinaigrette to medium bowl and toss with chickpeas.
- Brush both side of eggplant planks with remaining oil and season with salt and pepper. Grill eggplant planks over hot fire until well browned and tender, about 4 minutes per side. Transfer to cutting board and cut in half lengthwise. Transfer to large bowl and toss with half remaining dressing.
- Toss spinach with remaining dressing and season with salt and pepper. Arrange eggplant spears on serving platter and top with spinach and chickpeas. Serve.