Time 35m Number Of Ingredients 9 Steps:
Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total. Remove from the grill and cut each slice into quarters. Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander and red onion. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the salad.
Yield Makes 4 servings Number Of Ingredients 11 Steps:
Toast cumin in a dry 10-inch heavy skillet (preferably cast-iron) over medium heat, stirring occasionally, until fragrant and dark brown (be careful not to burn). Cool, then grind to a powder in grinder. Pan-roast whole eggplant in skillet over medium heat, turning frequently with tongs, until blackened and tender, 20 to 30 minutes. Transfer to a cutting board and cut off and discard stem. Scrape flesh from skin and coarsely chop. Toss with onion, vinegar, sugar, 1 tablespoon oil, 1 tablespoon parsley, 1/2 teaspoon toasted cumin, and 1/2 teaspoon salt. Serve in a shallow bowl drizzled with remaining tablespoon oil and sprinkled with remaining tablespoon parsley and toasted cumin.
Time 29m Yield 4 serving(s) Number Of Ingredients 17 Steps:
Soak sun-dried tomatoes in boiling water 15-30 minutes until they soften, then drain and dice; set aside until needed. Heat oil in a large skillet; add eggplant, red pepper, and onion along with salt, pepper, cumin, paprika, and garlic. Cook mixture, stirring occasionally, over medium heat, for 8-9 minutes or until lightly tender, then remove from heat and allow to cool. In a large bowl, mix together chopped olives, chopped sun-dried tomatoes, chopped parsley, toasted almonds, lemon juice, and mint (if using). Mix in cooled eggplant mixture, tossing lightly (add extra-virgin olive oil, salt, or fresh lemon juice if desired to adjust consistency to your taste). Serve salad warm or chilled with fresh pita bread, or alone as a salad or first course.
Time 20m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Place eggplant, garlic, water and salt in a pot and bring to a boil. Cover and cook over medium heat for 8-10 minutes, or until eggplant cubes are cooked but still firm. Drain in a strainer and allow to cool. Place cooled eggplant in a bowl and toss gently with the remaining ingredients. Very nice served at room temperature.
