Eggplant Salad

Ingredients

• 700 g eggplant
• Salt
• 200 g Chickpeas (canned; drained weight)
• 1 Organic Orange
• 80 g sun‑dried tomatoes in oil
• 6 dates (pitted)
• 4 tbsp olive oil
• Pepper
• 1 tbsp pomegranate syrup
• 2 tbsp tomato paste (30 g)
• 2 tbsp passata (30 g)
• 0.5 tsp cinnamon
• Cayenne pepper
• a handful parsley (5 g)
• 150 g Greek yogurt
• 0.5 tsp harissa powder
• 1 tsp cumin seeds
• 1 tsp black cumin seeds

Instructions

1. 1.

   Clean and wash eggplants, slice lengthwise into ~1 cm thick pieces, salt them and let stand for 20 minutes. Meanwhile rinse chickpeas and drain. Peel the orange hot, grate it dry and finely grate half of its zest; peel off the remainder in strips and juice the rest. Drain sun‑dried tomatoes and cut into strips. Slice dates crosswise into strips.