Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 14.1 oz (400 g) eggplant, 1/2-inch rounds
- 9.2 oz (260 g) canned chickpeas, drained
- 5.6 oz (160 g) plain Greek yogurt
- 6.3 oz (180 g) tomatoes, chopped
- 4.0 tsp (18 g) olive oil
- 1.1 oz (30 g) lemon juice
- 0.1 oz (4 g) garlic, minced
- 0.5 oz (15 g) parsley, chopped
- 1.0 tsp (2 g) ground cumin
- 0.3 tsp (2 g) salt
Method
- Heat a clean grill to medium, about 375°F (190°C). Brush eggplant evenly with oil and season with half the salt.
- Grill eggplant for 5–7 minutes per side, turning as needed, until completely soft inside. Move to lower heat if it darkens before softening.
- Mix yogurt, lemon, garlic, cumin and remaining salt. Fold chickpeas, tomatoes and parsley together in a separate bowl.
- Arrange eggplant on two plates, add chickpea salad and spoon over the yogurt dressing.
Cook’s note: This substantial vegetarian grill plate includes legumes and yogurt; eggplant alone is not high in protein.
Allergens: Milk.
Approximate nutrition per serving: 447 kcal · Protein 21 g · Carbohydrates 57 g · Fat 15 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.