Moroccan Eggplant and Chickpea Salad
4 servings
20 minutes
Moroccan eggplant and chickpea salad is a vibrant blend of Eastern aromas and flavors inspired by traditional Moroccan cuisine. Chickpeas infused with the delicate smokiness of roasted eggplants harmoniously complement the freshness of cilantro and the sharpness of red onion. Paprika and cumin add spicy depth to the dish, while lemon juice and honey provide a light sweet-sour note. The dressing unites all ingredients into a single dish that is perfect as a light dinner on its own or as a side to meat and vegetable dishes. The salad is not only rich in flavors but also packed with protein and fiber, making it a healthy choice for those who love nutritious eating. This recipe reflects the warm and exotic culinary traditions of Morocco, offering a sense of travel to Eastern cities filled with spice aromas.
1
Cut the eggplants into large pieces and place them on the grill.
- Eggplant: 2 pieces
2
Brush lightly with oil, sprinkle with salt and pepper, then grill until browned.
- Olive oil: 7 tablespoons
- Ground caraway: 0.8 teaspoon
- Paprika: 0.8 teaspoon
- Red onion: 1 head
- Cilantro: 1 bunch
3
Flip them, brush with oil and season, then fry again until cooked, about 8-10 minutes in total.
- Olive oil: 7 tablespoons
- Ground caraway: 0.8 teaspoon
- Paprika: 0.8 teaspoon
4
Remove from the grill and cut each slice into quarters.
5
Drain and rinse the chickpeas, then add them to a bowl with eggplants, cilantro, and red onion.
- Canned chickpeas: 400 g
- Cilantro: 1 bunch
- Red onion: 1 head
6
Mix all the dressing ingredients in a jar, shake well until smooth, and add to the salad.
- Clear (liquid) honey: 1 teaspoon
- Lemon juice: 1.5 tablespoon
- Paprika: 0.8 teaspoon
- Ground caraway: 0.8 teaspoon
- Olive oil: 7 tablespoons
