Smoky Za'atar Roasted Aubergine & Chickpea Salad

Living in a different country, you quickly learn what ingredients and produce are always available. For example, the stores are stocked to the brim with chickpeas and aubergine and pomegranate are staple ingredients in the Middle East. So naturally, my cooking has happily adapted to this. I bought a massive box of beautiful aubergines for next to nothing the other day. However, I soon realised I needed to use all of them before leaving for Amsterdam with hubby this week.  Aubergine for literal days! It's been amazing. So first up, I made this INCREDIBLY delicious Roasted Aubergine & Chickpea Salad and I'm totally in love with it. So simple but, oh my gosh, the flavour! The epitome of feel ''feel-good food'' if I do say so myself. Keep an eye out for 2 more recipes centered around aubergines to be posted on my blog soon. In the meantime, feel free to follow my instagram stories to see what I'm up to in the kitchen.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad
Servings 2

Ingredients
  

  • 2 large aubergines diced
  • 1 can of chickpeas rinsed and dried
  • 1 large red onion peeled and cut into wedges
  • 2 Tbsp (30 ml) zaátar
  • 2 tsp (10 ml) smoked paprika
  • 2 tsp (10 ml) ground cumin
  • ¼ c (60 ml) olive oil

Tahini & Date Vinaigrette:

  • 1 garlic clove crushed
  • 2 Tbsp (30 ml) tahini
  • 3 Tbsp (45 ml) white wine or apple cider vinegar
  • 2 tsp (10 ml) date molasses/syrup
  • ¼ c (60 ml) olive oil
  • ¼ c (60 ml) cold water
  • Salt to taste

Fresh Ingredients:

  • a big handful of fresh coriander roughly chopped
  • a handful of mint leaves chopped
  • 1 c (250 ml) pomegranate rubies

Instructions
 

  • Preheat oven to 220°c.
  • Spread diced aubergine and onion out onto a large baking paper lined roasting tray. Spread the chickpeas out onto a smaller baking tray.
  • Combine spices together. Drizzle both trays well with olive oil and season with combined spices. Use your hands to make sure everything is coated well with the olive oil and spices.
  • Roast for +- 25 minutes or until both aubergine and chickpeas are golden brown. The chickpeas take about 15 minutes. But you want to take the aubergine and onion a little further.
  • Meanwhile, place all the vinaigrette ingredients into a jar with a tight-fitting lid and shake it like Tom Cruise in Cocktail. You should have a thickened creamy looking dressing. Season to taste.
  • Once your roasted goodies are out of the oven, allow to cool to room temperature before tossing gently with as much vinaigrette as you like, fresh herbs and pomegranate rubies.
  • Delicious served on its own as a vegan or plant-based meal. Feel free to add feta or goat’s cheese. Or even serve with grilled meat or halloumi.

Notes

It tastes even better the next day. Perfect for work lunches. Just saying 😉
Tried this recipe?Let us know how it was!