Spiced eggplant, tomato, and chickpea salad
Ingredients
large eggplant, sliced into ¼-inch thick rounds
Extra-virgin olive oil, divided
smoked paprika
ground cumin
Large pinch of cayenne pepper
Kosher salt
chickpeas, rinsed and drained
Greek yogurt
small garlic clove, finely grated
heirloom tomatoes, sliced into ¼-inch thick rounds
red wine vinegar
pomegranate arils
fresh cilantro leaves
Flaky sea salt
Directions
Step 1
Preheat the oven to 450 degrees F. Arrange the eggplant in a single layer on a rimmed baking sheet. Brush both sides with 4 tablespoons of olive oil.
Step 2
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.
Step 3
Bake the eggplant and chickpeas for about 25 to 30 minutes, until browned and tender, flipping halfway through.
Step 4
In a medium bowl, combine the yogurt with the garlic. Season with salt. Smooth the yogurt on one side of a serving platter.
Step 5
Arrange the warm eggplant and tomato slices on the platter. Top with the chickpeas. Whisk together 1 tablespoon of oil and the vinegar, and drizzle over the salad. Garnish with the pomegranate, cilantro, and flaky sea salt, and serve.
