Eggplant salad: with a twist
1 large eggplant
1 can chickpeas
Tahini dressing ( my classic tahini )
Squeeze 1 tomato ( juice )
1 whole garlic
Olive oil, salt, cumin
Preheat the oven to 450°. Using a fork/ tooth pic pierce the eggplants all over.
Place the eggplants on baking sheet and the chickpeas and garlic on a separate sheet, Roast for 30 -40 minutes, turning once, until the skin has blackened and the eggplants are tender.
While the eggplant is in the oven let’s make classic tahini dressing
When the eggplant is ready transfer to a colander to drain; let it cool for 2-3 minutes
Very carefully slice length wise the eggplant and open it to the sides like open face eggplant
It’s time to dress it up : let’s start with tahini drizzle, squeeze tomato on the tahini and drizzle of olive oil, sprinkle of salt
Top it up with the roasted chickpeas and roasted garlic and voila