Spiced eggplant, tomato, and chickpea salad

Cumin and paprika accent this Moroccan dish.

Inspired by the warm Moroccan salad zalouk, this dish bridges the seasons by pairing roasted eggplant with ripe tomato slices and a garlicky yogurt sauce, says Laura Rege, a New York City-based recipe developer. It’s topped with protein-rich chickpeas and pomegranate seeds, which add antioxidants and a burst of sweetness.

Serves 4

Prep time: 15 minutes
Cook time: 25 minutes

Photography by Armando Rafael. Food and prop styling by Ali Nardi.


1 large eggplant, sliced into ¼-inch thick rounds
5 tablespoons extra-virgin olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
Large pinch of cayenne pepper
Kosher salt
1 can chickpeas, rinsed and drained
1 cup Greek yogurt
1 small garlic clove, finely grated
1½ pounds heirloom tomatoes, sliced into ¼-inch thick rounds
1 tablespoon red wine vinegar
½ cup pomegranate arils
¼ cup fresh cilantro leaves
Flaky sea salt


Preheat the oven to 450 degrees. Arrange the eggplant in a single layer on a rimmed baking sheet. Brush both sides with 4 tablespoons of the olive oil.
In a small bowl, combine the paprika, cumin, cayenne pepper, and ½ teaspoon of salt. Sprinkle over the eggplant. Scatter chickpeas around the eggplant slices.
Bake the eggplant and chickpeas for about 25 to 30 minutes, until browned and tender, flipping halfway through.
In a medium bowl, combine the yogurt with the garlic. Season with salt. Smooth the yogurt on one side of a serving platter.
Arrange the warm eggplant and tomato slices on the platter. Top with the chickpeas. Whisk together the remaining tablespoon of oil and the vinegar and drizzle over the salad. Garnish with the pomegranate, cilantro, and flaky sea salt, and serve.
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