Grilled eggplant, fresh vegetable and chickpea salad with za’atar

For most homealone lunches I prefer to have salads or soups. Like many of you cooking for self is not something I enjoy and some dats even whipping up a soup seems like a task. Those days fresh salads come into my rescue. Recently hubby went to Chennai for a week and I took a break from the kitchen chores. Apart from cooking the baby’s food I prefer not to enter there and lunch comprised of some fresh salads with grilled veggies, paneer and cheese.

This is one salad that I particularly enjoyed. There is not much recipe but the za’atar gave it an extra edge. For all those who does not know what za’atar is I will refer this link. In short it is a middle eastern spice which is a mix of several dried herbs like thyme, oregano, marjoram, toasted sesame seeds, salt and sumac. This has a very nutty taste and a lovely green color. I got my batch from Israel which Hubby got for me on his last trip there. In my pantry this is mostly used as a topping for focaccia bread and manakeesh or as a seasoning for salads and cocktail samosas. If you don’t have this try adding dried herbs like oregano or mixed Italian seasoning and top it with dry roasted sesame seeds.

The extra crunch of the fresh vegetables like cucumber, carrots, tomato, corn and onion goes really well with this soft grilled eggplant and the nutty flavours of za’atar. Here is the quick recipe.

Grilled eggplant, fresh vegetable and chickpea salad with za’atar 

(serves 2)

Ingredients:

Boiled chickpeas: ½ cup

Cucumber: 1 medium (less seed is better)

Onion: 1 small

Tomato: 1; medium

Boiled corn: ¼ cup

Carrot: 1 small

Olives: 5-6

Eggplant: 1 small

Olive oil: 1 tbsp+1 tsp

Za’atar: 1tbsp

salt

Lime: 1

Method:

Slice the eggplants in thin rounds. Smear little salt and grill it using 1 tsp oil on both the sides till done. Keep aside.

In a small bowl take 1 tbsp oil and lemon juice. Mix well and add salt according to your taste.

Peel and dice the cucumber and carrots in small pieces. Chop tomato in the similar manner.

Peel and slice onion in half moon shape. Sprinkle little salt on it and mix to separate the layers.

In a big bowl take all the cucumber pieces, chopped tomato, sliced onion, boiled corn and chickpeas and olives. Pour in the oil-lemon juice mixture. Season with salt and add za’atar, mix well.

Serve topped with the grilled eggplants and some more sprinkling of  za’atar.


I washed mine with a chilled glass of rose drink. 


Refreshing!!!


With this am off for a refreshing trip to Puri in Orissa. See you after a week.


Events:
Sending this to this month's monthly mingle; scintillating salads. Started by Meeta and Hosted this month at Divya's Sil se.

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