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New World Spice and Tea Trader

Mediterranean Chickpea Salad with Roasted Egg Plant Recipe



1 Large Eggplant, thinly sliced (no more than ¼ inch in thickness)


Extra Virgin Olive Oil, for frying

1 Cup Chickpeas, drained and rinsed

3 TBS Za’atar Spice, divided

3 Roma Tomatoes, diced

½ English Cucumber, diced

1 Small Red Onion, sliced in ½ moons

1 Cup Parsley, chopped

1 Cup Fresh Dill, chopped

For the Garlic Vinaigrette:

12 Garlic Cloves, minced

1 Large Lime, juice of

⅓ Cup Olive Oil

Salt & Pepper


Fry the Eggplant

  1. Place the sliced eggplant on a large tray and sprinkle generously with salt. Let it sit for 30 minutes (the eggplant will “sweat out” its bitterness as it sits.)
  2. Now line another large tray or baking sheet with a paper bag topped with paper towel and place it near the stove.
  3. Pat the eggplant dry.
  4. Heat 4 to 5 tablespoons of olive oil over medium heat until shimmering but not smoking.
  5. Fry the eggplant in the oil in batches (do this carefully and do not crowd the skillet). When the eggplant slices turn golden brown on one side, turn over and fry on the other side. Remove the eggplant slices with a slotted spatula and arrange them on the paper towel-lined tray to drain and cool. It is better to under cook rather than over cook eggplant.  It goes from perfectly cooked to mushy very quickly.
  6. Once cooled, assemble the eggplant on a serving dish. Sprinkle with 1 tablespoon of Za’atar.

Prepare Chickpea Salad

  1. In a medium mixing bowl, combine the tomatoes, cucumbers, chickpeas, red onions, parsley, and dill. Add the remaining Za’atar and mix gently.

Prepare the Dressing

  1. In a small bowl, whisk together the dressing. Drizzle 2 tablespoons of the salad dressing over the fried eggplant; pour the remaining dressing over the chickpea salad and mix.
  2. Add the chickpea salad to the serving dish with the eggplant. Enjoy!