Spiced Eggplant and Cucumber Salad
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon turmeric
Olive oil
1 15-ounce can chickpeas
2 Asian eggplants (or substitute about ½ globe eggplant, sliced into small pieces)
2 cucumbers
1 red onion
1 red pepper
Cilantro
Peanuts (optional)
⅓ cup seasoned rice vinegar
1.5 tablespoons honey
¼ to ½ teaspoon kosher salt
Directions:
1. Preheat the oven to 400F.
2. In a small bowl, stir together 1 teaspoon kosher salt (or slightly less), 1 teaspoon garlic powder, 1 teaspoon chili powder, ½ teaspoon cumin, and ½ teaspoon turmeric.
3. Wash and thinly slice the eggplant (if using globe eggplant, thinly slice and cut large rounds into smaller pieces, about 2 inches wide). In a large bowl, add HALF of the spice mix and 1 tablespoon olive oil to the eggplant. Roast for about 20 minutes or until cooked through; let cool.
5. Peel the cucumbers. Dice the cucumber, red onion, and red pepper. Chop the cilantro. Place all vegetables in a bowl (without the chickpeas).
6. In a small bowl, stir together ⅓ cup seasoned rice vinegar, 1.5 tablespoons honey, and ¼ teaspoon salt. Sprinkle the dressing into the cucumber mix; save out additional dressing if desired.
7. To serve, on each plate or bowl, place the cucumber mix, then top with chickpeas and roasted eggplant. Garnish with chopped cilantro and peanuts (if desired). Serve with bread, muffins or pita for a complete meal.
