Name: Grilled Eggplant with Garlic-Tahini Sauce, Pistachios & Chickpea Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 eggplants; 1 ½ English cucumbers; 1 small pkg fresh basil; 3 (398 ml) cans garbanzo beans (chickpeas); 1 ½ small pkgs grape tomatoes; 3 lemons; ⅓ cup pistachios, unsalted; 0.999 cup plain Greek yogurt; black pepper; brown sugar; cinnamon, ground; cumin, ground; extra virgin olive oil; garlic powder; salt; tahini

Grilled Eggplant with Garlic-Tahini Sauce, Pistachios & Chickpea SaladGrilled Eggplant with Garlic-Tahini Sauce, Pistachios & Chickpea Salad — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 eggplants

1 ½ English cucumbers

1 small pkg fresh basil

3 (398 ml) cans garbanzo beans (chickpeas)

1 ½ small pkgs grape tomatoes

3 lemons

⅓ cup pistachios, unsalted

0.999 cup plain Greek yogurt

black pepper

brown sugar

cinnamon, ground

cumin, ground

extra virgin olive oil

garlic powder

salt

tahini

Instructions

Wash and dry the fresh produce.

Trim and slice eggplants lengthwise into ½-inch thick planks; place on a large plate. Drizzle with oil, then season with salt and pepper.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

Once the pan is hot, working in batches if necessary, add eggplant and grill, flipping once, until lightly charred and tender, 6-8 minutes. Return to the plate and loosely cover with aluminum foil.

Meanwhile, drain and rinse chickpeas; set aside to drain further.

Juice half of the lemons into a small bowl. (Reserve remaining lemons for later use.)

Add yogurt, water, tahini, sugar, and spices to the bowl with the lemon juice. Whisk to combine the tahini sauce and set aside.

Juice remaining lemons into a large bowl. Add oil, additional tahini, and spices; whisk to combine the dressing.

Trim and small dice cucumbers; add to the bowl with the dressing.

Halve tomatoes and add to the bowl.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add to the bowl, along with chickpeas, and stir to combine the salad; set aside.

Roughly chop pistachios.

To serve, divide grilled eggplant and salad between plates. Spoon tahini sauce over eggplant and sprinkle with pistachios. Enjoy!

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