Sautéed Eggplant Salad With Chickpea

4 portions
30 min

This easy Sauteed Eggplant Salad is made with only 2 main ingredients, fresh herbs, spices, and a tangy garlic and lemon dressing!

This subtly flavored salad really celebrates the chickpeas, fried or roasted eggplant adds the perfect additional texture to this vitamin-rich, full of fiber, protein, iron, and perfect for keeping us going on busy days.

How to cook raw chickpeas – This is how you’d go about it. Place a cup of chickpeas in a pot/bowl of cold water for 8-12 hours. Then wash and drain and fill the pot with fresh water and take it to a boil. Then throw in the chickpeas and cook on medium for 1-2 hours or until soft. Let them cool and they are ready to be added to the salad!And for cooking eggplants – the quickest way is to sautee them on the pan but you can also roast them on a baking sheet with some vegetable oil until they become soft to touch (200 F for 10-25 minutes, or until soft).Ingredients for the sauteed eggplant salad:

  • Chickpeas (about 1 cup) – great protein source and adds bulk to the salad.
  • Eggplants (or aubergine) – look for fresh ripe eggplants that have unblemished and tight skins. Eggplant should be free of spots.
  • Parsley and cilantro leaves – love the herbs with eggplant, add a generous amount of both parsley and cilantro!
  • Garlic powder – we will be adding this to the dressing and it has softer taste than raw garlic cloves.
  • Apple cider or white wine vinegar – Add more vinegar (about 1-2 tbsp extra if you like the taste). It may taste very strong when you taste tested but once added to the salad it all comes together and balances the flavors. My go-to is apple cider vinegar (6%). I am not a huge fan of white vinegar, but it really works well in here too, it adds a very nice zing to the salad.
  • Lemon juice – fresh is best!
  • Olive oil – for all the salad dressing ingredients to bind together.
  • Sweet paprika powder – or even smoked paprika will be a great choice. Sprinkle more on top while serving.
  • Ground cumin – a staple in my mediterranean appetizers!
  • Chili powder – leave it in or out, or simply add less if you don’t like a little heat and spice in your salads.
  • Ground black pepper – an essential along with the salt.
  • Sesame seeds – for garnish


Instructions

  • Slice the eggplants into thick circles, spread them out on an even surface (e.g. baking tray) sprinkle some salt on top, and set aside. When ready, wash and pat dry and cut into cubes.
  • In a medium pan, heat vegetable oil over medium heat and fry eggplants until golden brown. Add more salt to taste. Reduce the heat to low, close the lid and let them simmer for 10-12 minutes.
  • Drain and rinse the chickpeas, then tip into the pan with the eggplant. Stir to combine and let the chickpeas become warm (5 min). When done, transfer to a serving bowl.
  • Prepare the dressing. In a small mixing bowl add all the salad dressing ingredients and mix well. Alternatively, you can combine the ingredients in a mason jar, close the lid, and give it a good shake. Then use it to drizzle the salad. Sprinkle the sesame seeds and paprika, if you wish, and serve!
  • This under 30-minute salad, can be served warm or at room temperature or cold. It’s even better served with halloumi or feta.


Easy Eggplant Recipes

If you like more easy eggplant (aubergine) recipes you must check these out!

Note: Nutrition information is estimated and varies based on the products used.Full Nutrition Disclaimer can be found here.DID YOU MAKE THIS RECIPE?If you made this recipe I would love to see it and share it! Please tag me on IG @theyummy_bowl, using the hashtag a different visual? This recipe is also available as a story!

Sautéed Eggplant Salad With Chickpea

Recipe details

  • 4  portions
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients

SALAD

  • 1 can chickpeas about 1 cup
  • 3 small eggplants
  • Oil for cooking

SALAD DRESSING

  • A handful of parsley and cilantro leaves chopped
  • 1 ½ tsp garlic powder
  • 2 tbsp apple cider or white wine vinegar
  • 2 tbsp lemon juice fresh
  • 2 tbsp olive oil
  • 1 tsp heaping sweet paprika powder
  • ½ tsp ground cumin
  • Pinch of chili powder
  • Ground black pepper to taste

Instructions


Slice the eggplants into thick circles, spread them out on an even surface (e.g. baking tray) sprinkle some salt on top, and set aside. When ready, wash and pat dry and cut into cubes.
In a medium pan, heat vegetable oil over medium heat and fry eggplants until golden brown. Add more salt to taste. Reduce the heat to low, close the lid and let them simmer for 10-12 minutes.
Drain and rinse the chickpeas, then tip into the pan with the eggplant. Stir to combine and let the chickpeas become warm (5 min). When done, transfer to a serving bowl.
Prepare the dressing. In a small mixing bowl add all the salad dressing ingredients and mix well. Alternatively, you can combine the ingredients in a jar, close the lid, and give it a good shake. Then use it to drizzle the salad. Sprinkle the sesame seeds and paprika, if you wish, and serve!
This under 30-minute salad, can be served warm or at room temperature or cold. It’s even better served with halloumi or feta.

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Comments

  • Amanda Gerow Amanda Gerow on Aug 05, 2021

    This sounds so good - I bet crisping a few of the chickpeas in the pan to put on top would add a great crunch to this, too!

  • Terry Terry on Aug 17, 2021

    You say to put salt on the sliced eggplant and when ready wash and pat dry. What is ready? What are we getting ready for?

    • V Smith V Smith on Aug 18, 2021

      Putting salt on the eggplant draws out the moisture, which will make it easier to fry.

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