Baked eggplant salad with chickpeas, coriander and yogurt
4 servings
130 minutes
This aromatic Mediterranean salad combines the rich flavor of roasted eggplants, the tenderness of chickpeas, and the freshness of cilantro and mint. Roasted tomatoes add natural sweetness, while spices—cumin and coriander—make the taste rich and deep. Yogurt adds a slight tanginess and softens the spiciness of the herbs. The dish is perfect for a light dinner or as a side to main dishes of Eastern cuisine. This recipe is rooted in traditional Mediterranean dishes where eggplants and chickpeas are key ingredients in many meals. It features a harmony of textures and a rich bouquet of flavors, making it an excellent choice for lovers of healthy and aromatic cuisine.
1
Cut the ends off the eggplants, dice them into large cubes (about 1x1 cm), place them in a colander, sprinkle with coarse salt, and put a weight on top. Leave for half an hour to remove excess water and possible bitterness.
- Eggplant: 2 pieces
- Coarse salt: 0.5 teaspoon
2
Peel the tomatoes by blanching them in boiling water and cut them in half. Preheat the oven to 240 degrees, grease a baking tray with oil, place the tomatoes cut side down, drizzle with olive oil and bake for 20-30 minutes. Remove from the oven, cool and chop coarsely.
- Tomatoes: 3 pieces
- Olive oil: 6 tablespoons
3
Remove the eggplants from the weight, squeeze them out, place in a bowl and drizzle with 3 tablespoons of olive oil. Mix well to coat all pieces evenly with oil. Spread on a baking sheet and bake for 20 minutes until browned.
- Eggplant: 2 pieces
- Olive oil: 6 tablespoons
4
Chop the garlic, finely chop the coriander and mint leaves. Toast the cumin and coriander seeds in a dry pan for a couple of minutes and grind them in a coffee grinder (or crush in a mortar).
- Garlic: 1 clove
- Cilantro: 1 bunch
- Fresh mint: 2 sprigs
- Caraway seeds: 1 teaspoon
- Coriander seeds: 1 teaspoon
5
In a large bowl, place tomatoes and eggplants, chickpeas, add herbs (leave some for serving) and spices, and salt. Drizzle with lemon juice and 2 tablespoons of olive oil, gently mix. Cover the dish and refrigerate for at least an hour.
- Tomatoes: 3 pieces
- Eggplant: 2 pieces
- Canned chickpeas: 400 g
- Cilantro: 1 bunch
- Fresh mint: 2 sprigs
- Caraway seeds: 1 teaspoon
- Coriander seeds: 1 teaspoon
- Lemon juice: 2 tablespoons
- Olive oil: 6 tablespoons
6
Before serving, sprinkle with fresh mint and coriander and serve each portion with 1 tablespoon of thick natural yogurt.
- Fresh mint: 2 sprigs
- Cilantro: 1 bunch
- Plain (natural) yoghurt: 4 tablespoons