Chickpea And Eggplant Salad Recipes

Steps:

• Cover the onion with water and set aside for half an hour-this reduces the harshness of its taste when eaten raw.
• Next prepare the eggplant. Spread the half-moon slices out on a baking sheet and brush them with olive oil. Place on a high rack under the broiler for 5 minutes, then take out and brush again with a mixture of olive oil and lemon juice-you can make it quite wet, as the eggplant will absorb all the liquid. Place back under the broiler until the edges of the slices are slightly blackened and the flesh is soft. Set aside in a large bowl.
• On the same baking sheet, spread out the chickpeas and broil until they're golden. Add them to the bowl of eggplant.
• Dice the tomatoes into small cubes and add to the bowl along with the parsley, drained red onion slices, garlic oil, cayenne pepper, remaining lemon juice, zest, salt and pepper and mix well. Serve warm, with a sprinkling of slivered almonds.

Steps:

• Place chickpeas in a medium saucepan. Add enough water to cover by 1 inch. Bring to a boil. Drain, returning chickpeas to pot. Add enough water to cover by 2 inches. Bring to a boil. Reduce to a simmer, and cook for 30 minutes. Season with salt, and continue to cook until tender, 1 1/2 to 3 hours more.
• Meanwhile, place eggplant in a colander in the sink, or set over a bowl. Sprinkle with salt. Let stand for 1 hour.
• Preheat oven to 400 degrees. Lightly oil a baking sheet; set aside. Using paper towels, pat eggplant dry, and arrange on baking sheet in a single layer. Bake until soft, about 30 minutes. Remove from oven; set aside.
• In a serving bowl, whisk to combine oil and vinegar. Add olives, onion, garlic, chickpeas, eggplant, coriander, and mint. Season with salt and pepper. Toss to combine. Serve immediately.

Steps:

• Slice the eggplant into 1/4-inch rounds. Slice the rounds into quarters, so that you have wedge-shaped eggplant pieces. Lay the slices on a sheet pan covered in paper towels. Sprinkle the eggplant with salt and let sit while you are preparing the chickpeas.
• Heat some oil, coming about halfway up the side of a large cast-iron skillet over medium-high heat, until the oil is 350 degrees F. Line a baking sheet with a cooling rack and paper towels.
• Mix the garam masala, cumin, granulated garlic and 1/2 teaspoon salt in a small bowl. Sprinkle 1 teaspoon of the mixture over the chickpeas and toss until coated. Carefully lower the chickpeas into the oil using a slotted spoon. Fry, stirring frequently, until they are deep brown and crispy, 5 to 6 minutes. Remove the chickpeas to the paper towel-lined baking sheet. Sprinkle with another tablespoon of the spice mixture and some salt.
• Transfer the eggplant slices to a dry paper towel and dab until very dry. Sprinkle the eggplant on both sides with the remaining spice mixture. Add the eggplant to the oil in batches, only adding a few at a time. Fry the eggplant, flipping and turning frequently until they are a deep golden brown and crispy on the edges, 5 to 6 minutes.
• Serve the eggplant chips and crispy chickpeas warm or at room temperature.

Steps:

• In a large bowl, whisk together lemon juice, oil, salt, and ground pepper.
• Add Basic Roasted Eggplant, chickpeas, feta cheese, and chopped mint leaves; toss to combine.