YIELD 4 servings
ACTIVE TIME 25 minutes
TOTAL TIME 25 minutes
This recipe combines the flavors of two Middle Eastern favorites—hummus and baba ganouj—in one easy dish. Serve it family-style, letting diners take their own favorite combination of ingredients. Serve with tabbouleh or a green salad tossed with lemon vinaigrette.
- 1 tablespoon extra-virgin olive oil
- 1 small eggplant (about 12 ounces), cubed
- 2 cloves garlic, minced
- ¼ teaspoon salt, divided
- 2 tablespoons tahini
- 3 tablespoons lemon juice
- 1 tablespoon water
- 1 chickpeas or cannellini beans, rinsed
- 3 tablespoons chopped fresh parsley, plus more for garnish
- 2 medium tomatoes, sliced
- ½ medium red onion, thinly sliced
- ¼ cup crumbled feta
- ¼ cup halved pitted briny black olives, such as Kalamata (optional)
- 4 whole-wheat pita breads, warmed and cut in half or into wedges
- Heat oil in a large nonstick skillet over medium heat. Add eggplant, garlic and 1/8 teaspoon salt and cook, stirring occasionally, until the eggplant is soft and beginning to brown, about 8 minutes.
- Meanwhile, whisk tahini, lemon juice, water and the remaining 1/8 teaspoon salt in a medium bowl. Stir in chickpeas (or beans), parsley and the eggplant.
- Arrange the chickpea-eggplant salad, tomatoes, onion, feta, olives (if using) and pitas on a platter. Serve at room temperature or chilled and sprinkled with more parsley, if desired.
MAKE AHEAD TIPS
- Cover and refrigerate the chickpea salad (Steps 1-2) for up to 4 hours.
- Tahini is a thick paste of ground sesame seeds with a nutty flavor.