Eggplant Zucchini Salad with Chickpeas

Ingredients

• 2 Zucchini
• 1 eggplant
• Salt
• 200 g chickpeas (drained weight; canned)
• 1 Red Onion
• 3 tbsp peanut oil
• 2 tbsp white wine vinegar
• 4 tbsp Lemon juice
• 1 tsp medium-hot mustard
• Pepper
• 1 pinch sugar
• 1 bunch mint
• 250 g yogurt (1.5% fat)
• white pepper
• 1 tsp ground cumin
• 0.5 bunch Basil
• 50 g sheep cheese

Instructions

1. 1.

   Wash and trim zucchini, slice lengthwise into ½ cm thick strips. Wash and trim eggplant, slice thinly, sprinkle with salt and let sit for 5 minutes.

2. 2.

   Meanwhile drain chickpeas and allow to dry. Peel onion and cut into very thin slivers.

3. 3.

   Heat oil in a non‑stick grill pan. Cook zucchini slices over high heat on both sides for about 3 minutes each. Remove and place in a bowl.

4. 4.

   Pat eggplant slices dry with paper towels, cook them similarly for about 3 minutes per side, then add to the bowl along with chickpeas and onion slivers.

5. 5.

   Whisk vinegar, 2 tbsp lemon juice, and mustard; season with salt, pepper, and a pinch of sugar. Drizzle over the vegetables, cover, and let stand at least 1 hour.

6. 6.

   Wash mint and shake dry. Set aside half a bunch, chop the rest.

7. 7.

   For the dip whisk yogurt, salt, white pepper, cumin, remaining lemon juice, and chopped mint.

8. 8.

   Wash basil and shake dry. Pick off basil leaves and remaining mint; scatter over the salad. Crumble sheep cheese on top. Serve with extra dip on the side.