Grilled Eggplant Ribbons with Spicy Chickpea Salsa and Mint Yogurt Dressing

Ingredients

• •2 medium eggplants, sliced lengthwise into 1/4-inch thick ribbons
• •2 tablespoons olive oil
• •1 teaspoon salt, divided
• •1/2 teaspoon black pepper, divided
• •1 cup canned chickpeas, drained and rinsed
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon cayenne pepper
• •1 tablespoon lemon juice
• •1/4 teaspoon ground cumin
• •1/4 cup fresh parsley, chopped
• •1/4 cup plain Greek yogurt
• •1 tablespoon fresh mint, finely chopped
• •1 teaspoon honey
• •1 small clove garlic, minced
• •1 tablespoon water (optional, to thin dressing)
• •Pomegranate seeds (optional, for garnish)
• •Extra mint leaves (optional, for garnish)

Instructions

1. 1

   Brush both sides of the eggplant ribbons with olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

2. 2

   Preheat grill or grill pan over medium heat.

3. 3

   Grill eggplant ribbons for 2–3 minutes on each side, or until tender and slightly charred. Set aside on a plate.

4. 4

   In a medium bowl, combine chickpeas, smoked paprika, cayenne pepper, lemon juice, cumin, remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and parsley. Toss until evenly coated.

5. 5

   In a small bowl, whisk together Greek yogurt, chopped mint, honey, minced garlic, and water (if needed) to achieve desired consistency.

6. 6

   To serve, arrange grilled eggplant ribbons on a platter. Top with spicy chickpea salsa, and drizzle with mint yogurt dressing.

7. 7

   Garnish with pomegranate seeds and extra mint leaves, if desired.