- Serves: 12
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 pound eggplant, diced into 1 1/2-inch pieces
- 1/4 cup neutral-flavored oil, divided
- Salt and pepper, to taste
- 2 tablespoons balsamic vinegar
- 2 teaspoons lemon juice
- 2 teaspoons minced fresh ginger
- 1 teaspoon sugar
- 1 teaspoon paprika
- 1 teaspoon fresh lemon zest
- 1 tablespoon dried mint
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon minced garlic
- 1/8 teaspoon ground cinnamon
- Pinch of cayenne pepper
- 1/2 cup cooked chickpeas, drained and rinsed
- 2 Roma tomatoes, diced into 1 1/2-inch pieces
- 2 green onions, cut into 1/2-inch pieces
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons chopped fresh mint
Directions
Preheat oven to 425° F.
Toss eggplant with 3 tablespoons oil and sprinkle with salt. Roast until darkened around the edges, but not too soft or burnt, 20 to 30 minutes. Cool.
In a large bowl, whisk together vinegar, lemon juice, ginger, sugar, paprika, lemon zest, dried mint, cumin, coriander, garlic, cinnamon and cayenne.
Gently toss the seasoning mixture with the eggplant, chickpeas, tomatoes, green onions, cilantro and fresh mint.
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