~BHARIT SALAD
recipe by Sheffs Kitchen
*Eggplant and Chickpea Salad with Tahini Dressing*
Ingredients:
- 1 medium eggplant, diced
- 1/2 cup chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup chopped red onion
- 1-2 green chilies, seeded and finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup diced cucumber
- 1/4 cup chopped cilantro
- Salt to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Place the eggplant on a baking sheet, drizzle with a little oil, and roast for 20-25 minutes, or until tender and lightly browned.
3. In a blender or food processor, combine tahini, lemon juice (about 2 tablespoons), garlic (minced, about 1 clove), and a pinch of salt. Blend until smooth.
4. In a large bowl, combine the roasted eggplant, chickpeas, red onion, green chilies, cherry tomatoes, cucumber, and cilantro.
5. Pour the tahini dressing over the salad and toss to combine.
6. Season with salt to taste.
7. Serve at room temperature or chilled, garnished with additional cilantro if desired.
*Tips and Variations:*
- For a creamier dressing, add a little yogurt or sour cream to the tahini mixture.
- If you prefer a lighter dressing, use less tahini or add more lemon juice.
- Add some crumbled feta cheese or chopped fresh parsley for extra flavor and texture.
- Use this salad as a side dish or add it to a bed of greens for a more substantial meal.
Enjoy your delicious and healthy salad!
