Roasted Eggplant Salad

This Roasted Eggplant Salad combines the smoky flavor of roasted eggplant with a refreshing mix of herbs and high-protein chickpeas, creating a delightful and nutritious dish. Perfect as a light meal or a side, it's a celebration of Turkish flavors that is both satisfying and healthy.

Ingredients

• Eggplant - 1 medium (about 250g)
• Canned chickpeas - 1 cup (240g), drained and rinsed
• Red bell pepper - 1 medium, diced
• Red onion - 1 small, finely chopped
• Fresh parsley - 1/4 cup, chopped
• Fresh mint - 1/4 cup, chopped
• Olive oil - 2 tablespoons
• Lemon juice - 2 tablespoons
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cumin - 1/2 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant in half lengthwise and score the flesh in a diamond pattern. Brush with 1 tablespoon of olive oil and sprinkle with salt.
3. Place the eggplant halves cut side down on a baking sheet lined with parchment paper and roast for 25 minutes, or until the flesh is tender and slightly caramelized.
4. While the eggplant is roasting, prepare the salad dressing by whisking together the remaining olive oil, lemon juice, minced garlic, cumin, black pepper, and additional salt to taste.
5. In a large bowl, combine the chickpeas, diced red bell pepper, chopped red onion, parsley, and mint.
6. Once the eggplant is done, let it cool slightly, then scoop the flesh into the bowl with the other ingredients.
7. Pour the dressing over the salad and gently toss to combine all ingredients evenly.
8. Serve the salad warm or at room temperature, garnished with extra herbs if desired.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 40 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• High in plant-based protein, supporting muscle repair and growth.

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