There is no better time to stay healthy than now, and staying healthy has a lot to do with the things we eat. Thus, this Mediterranean diet recipe is a must-try, and with the presence of Za’atar spice, we guarantee you a winner that you will go back to every chance you get.
- 3 TBSP of Zaatar spice.
- Oil (extra virgin olive oil preferred).
- One Sliced eggplant (1/4-thickness per size).
- Drained canned or cooked chickpeas (1 cup)
- Three diced Roma tomatoes
- Diced Half English cucumber
- Sliced small red onion
- I cup each of chopped dill and chopped parsley.
Ingredients for the Garlic Vinaigrette
- Minced garlic cloves (1 to 2)
- 1 large lime (juiced)
- Extra virgin olive oil (1/3 cup)
- Salt and pepper.
Step 1: Prepare the sliced eggplant by sprinkling as much salt as possible on it. Leave for 30 minutes to allow the bitterness reduce.
Step 2: Put 4 to 5 TBSP of the extra virgin olive oil into a heating pan. Heat the oil to shimmering point and fry the eggplant. Fry in bits till the eggplant slices turn into golden brown on both sides. Leave the fried eggplant slices to cool down.
Step 3: Put the cooled eggplant on a serving dish and sprinkle 1 TBSP of ZA-HA Dry Za’atar on it.
Step 4: Make the chickpea salad by mixing the cucumbers, red onions, tomatoes, dill, parsley, and chickpeas. Throw in the rest of the Za’atar spice and mix.
Step 5: Whisk the dressing in a bowl and drop two tablespoons of salad dressing over the fried eggplant. Pour the remaining dressing on the chickpea salad and mix.
Step 6: Serve the chickpea salad and the eggplant in a dish.
This vegan salad meal can be used as a starter to a meal and can serve six people. It can also work as a main course when you add your meat, fish, salmon, or chicken.
Visit our online shop to get the best Za’atar spread so you can make more.