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About this recipe

✨

Recipe highlight

Why you’ll love it

Roasted eggplant, crispy chickpeas, juicy tomatoes, feta, herbs, and creamy ajvar lemon yogurt turn a simple salad into a bold Balkan bowl full of color and flavor. 🍆

Ingredients

• Roasted eggplant and chickpeas 🍆
• 🍆 650 g eggplant, cut into cubes (1 large / 1.43 lb)
• 🫘 240 g cooked chickpeas, drained and dried (1½ cups / 8.5 oz)
• 🫒 45 ml olive oil (3 tbsp / 1.5 fl oz)
• 🌶️ 5 g sweet paprika (1¾ tsp / 0.18 oz)
• 🌿 2 g dried oregano (1 tsp / 0.07 oz)
• 🧄 2 garlic cloves, finely grated (2 cloves / 0.35 oz)
• 🧂 6 g fine sea salt (1 tsp / 0.21 oz)
• ⚫ 2 g black pepper (1 tsp / 0.07 oz)
• Fresh salad 🥗
• 🍅 350 g tomatoes, chopped (2 cups / 12.3 oz)
• 🥒 220 g cucumber, chopped (1½ cups / 7.8 oz)
• 🧅 90 g red onion, thinly sliced (½ cup / 3.2 oz)
• 🧀 160 g feta cheese, crumbled (1 cup / 5.6 oz) dairy
• 🌿 25 g fresh parsley, chopped (¾ cup loose / 0.9 oz)
• 🌿 15 g fresh dill, chopped (½ cup loose / 0.5 oz)
• 🍋 15 ml lemon juice (1 tbsp / 0.5 fl oz)
• 🫒 15 ml olive oil (1 tbsp / 0.5 fl oz)
• Ajvar lemon yogurt dressing 🌶️
• 🥛 180 g Greek yogurt or thick plain yogurt (¾ cup / 6.3 oz) dairy
• 🌶️ 90 g ajvar (⅓ cup + 1 tbsp / 3.2 oz)
• 🍋 25 ml lemon juice (1 tbsp + 2 tsp / 0.85 fl oz)
• 🧄 1 garlic clove, finely grated (1 clove / 0.18 oz)
• 🫒 15 ml olive oil (1 tbsp / 0.5 fl oz)
• 🌿 5 g fresh dill, chopped (2 tbsp / 0.18 oz)
• 🧂 2 g fine sea salt (⅓ tsp / 0.07 oz)
• ⚫ 1 g black pepper (½ tsp / 0.04 oz)
• To serve 🍽️
• 🍞 Warm flatbread or crusty bread gluten
• 🌶️ Extra ajvar
• 🍋 Lemon wedges
• 🌿 Extra parsley or dill
• 🫒 A small drizzle of olive oil

Preparation

• 1 Prepare the tray 🍆 Heat the oven to 220°C (425°F). Add eggplant cubes and dried chickpeas to a large baking tray.
• 2 Season well 🌶 Add olive oil, sweet paprika, oregano, garlic, salt, and black pepper. Toss until the eggplant and chickpeas are glossy and evenly coated.
• 3 Roast until golden 🔥 Roast for 25–30 min, turning once halfway, until the eggplant is soft and browned and the chickpeas are lightly crisp.
• 4 Prepare the fresh vegetables 🥗 Chop tomatoes and cucumber, then thinly slice the red onion. Add everything to a large serving bowl.
• 5 Add herbs and lemon 🌿 Add parsley, dill, lemon juice, olive oil, and a small pinch of salt. Toss gently so the tomatoes stay juicy.
• 6 Make the dressing 🌶 Mix Greek yogurt, ajvar, lemon juice, garlic, olive oil, dill, salt, and black pepper until creamy, smoky, and spoonable.
• 7 Combine the salad ✨ Add the warm roasted eggplant and chickpeas over the fresh vegetables. Toss lightly so the warm paprika oil touches the tomatoes and cucumber.
• 8 Add feta 🧀 Scatter crumbled feta over the salad. Keep some larger pieces for a creamy salty bite.
• 9 Finish and serve 🍽 Spoon ajvar lemon yogurt dressing over the top. Serve with warm bread, extra herbs, lemon wedges, and a little extra ajvar on the side.

Timing details

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Estimated values per serving.

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