mediterranean chickpea salad w/ fried eggplant
Za’atar and eggplant were destined to be together! *heart eyes*
Since my first (and certainly not last) encounter with sumac, I knew that it would only be a matter of time before I used the spice again! So when I came across this delicious recipe from Suzy’s blog The Mediterranean Dish, I was eager to give it a try. Za’atar spice is what brings this meal together! It can be a little difficult to find if you don’t have access to a specialty store, but worry not, its easy to make! (There are tons of recipes online.)
The flavors are definitely a little foreign to me and what I grew up eating but boy is it YUMMY! Hope you all enjoy this one as much I did, have a wonderful Sunday!
INGREDIENTS
1 large eggplant / thinly sliced (no more than 1/4 inch in thickness)
oil for frying
1 can chickpeas / washed and drained
3 tbsp za’atar spice
3 roma tomatoes / diced OR handful cherry tomatoes / halved
1/2 english cucumber / diced
1 small red onion / thinly sliced in 1/2 moons
1 cup chopped parsley
1 cup chopped dill
1-2 garlic cloves / minced
1 large lime / juiced
1/3 cup olive oil
Salt and pepper to taste
DIRECTIONS
Place the sliced eggplant on a large tray and sprinkle generously with salt. Let it sit for 30 minutes (the eggplant will “sweat out” its bitterness as it sits.)
Now line another large tray or baking sheet with a paper bag topped with paper towel and place it near the stove.
Pat the eggplant dry. Fill a large skillet about half way with frying oil. Heat on medium-high until the oil begins to gently bubble. Now fry the eggplant in the hot oil in batches (do this carefully and do not crowd the skillet). When the eggplant slices turn golden brown on one side, turn over and fry on the other side. Remove the eggplant slices and arrange them on the paper towel-lined tray to drain and cool.
Once cooled, assemble the eggplant on a serving dish. Sprinkle with 1 tbsp of za’atar.
In a mixing bowl, combine the tomatoes, cucumbers, chickpeas, red onions, parsley and dill. Add the remaining za’atar, and mix gently.
In a small bowl, whisk together the vinaigrette ingredients. Drizzle 2 tbsp of the salad dressing over the fried eggplant; pour the remaining dressing over the chickpea salad and mix.
Add the chickpea salad to the serving dish with the fried eggplant. Serve with pita bread and any of your favorite sides and dips, like hummus. Enjoy!