It’s a side dish, it’s a salad, it’s a vegetarian entree. Throw some steaks on the grill and serve them with this fabulous vegetable-bean dish! That’s the whole menu, right there. Smoky grilled eggplant is the base, topped with a terrific warm chickpea mash, a lively colorful relish, and a creamy sauce. It’s one unfussy yet pretty vegetarian platter bursting with flavor, the perfect accompaniment to grilled meat, chicken, or fish…
Grilled Eggplant with Chickpea Mash Recipe
Rub sliced eggplant with kosher salt and let sweat on paper towels for an hour, turning once, to remove much of the moisture. Then rinse off the salt, pat dry, and brush with olive oil. Grill over medium high heat. Make sure to slice the eggplant in generous portions so it doesn’t shrivel up on the grill.
- 3 T. tahini
- 3 T. warm water
- 2 T. lime juice
- 2 t. agave nectar
- 1/2 t. ground cumin
- 1 garlic clove, minced
Whisk all ingredients together in a small bowl to form a smooth creamy sauce.
- 1 can chickpeas, rinsed & drained
- 1/4 red onion, rough chopped
- 1/4 c. panko bread crumbs
- 2 T. tahini sauce
- 1 T. olive oil
- 2 t. ground cumin
- 2 garlic cloves, smashed
- 1/2 t. kosher salt
- 1/4 t. ground red pepper
Place all ingredients in a food processor and pulse to get a coarse mash. Place in an ovenproof bowl, cover with foil, and warm in a 350° oven.
Tomato Cucumber Onion Relish
- 2 tomatoes, seeded & chopped
- 1/2 seedless cucumber, chopped
- 1/4 red onion, thinly sliced
- 1 T. lime juice
- 1 T. olive oil
- salt to taste
Combine all ingredients and let sit about 15 minutes to meld flavors, stir occasionally.
Place grilled eggplant on a platter. Use an ice cream scoop to top the eggplant with a mound of warm chickpea mash. Generously sprinkle the relish over the top. Drizzle with tahini sauce and garnish with mint leaves.
(This recipe was inspired by Baked Falafel-Stuffed Eggplant in Cooking Light magazine June 2012).