MAKES: 8 SERVINGS
PREP: 25 MINS
GRILL: 10 MINS
6 tablespoons olive oil
1/4 cup tahini (sesame seed paste)
1/4 cup lemon juice
2 cloves garlic, minced
1/2 teaspoon bottled hot pepper sauce
Ground black pepper
1 large eggplant, peeled (if desired) and cut into 1-inch slices
2 pita bread rounds
1 teaspoon smoked paprika or 1/2 teaspoon ground chipotle chile pepper
1/4 teaspoon garlic powder
6 cups mixed salad greens
3/4 cup fresh mint leaves
1/4 cup fresh Italian (flat-leaf) parsley leaves
1 cup peeled, seeded, and chopped cucumber
2/3 cup canned garbanzo beans (chickpeas), rinsed and drained
1/4 cup chopped pistachio nuts (optional)
- For tahini dressing, in a small bowl whisk together 1/4 cup of the oil, the tahini, lemon juice, garlic, and bottled hot pepper sauce. Season to taste with salt and black pepper. Cover and chill until ready to serve.
- Brush eggplant and pita bread with the remaining 2 tablespoons oil. Sprinkle with paprika, garlic powder, and additional salt and black pepper.
- For a charcoal or gas grill, place eggplant slices on the rack of a covered grill directly over medium heat. Grill for 8 to 12 minutes or until very tender and well browned. Remove eggplant from grill. Place pita bread on grill rack. Grill for 2 to 4 minutes or until toasted, turning once halfway through grilling. Cut eggplant into chunks. Cut pita bread into wedges.
- Line a serving platter with mixed greens; sprinkle with mint and parsley. Arrange eggplant, pita wedges, cucumber, and garbanzo beans in piles on top of greens. If desired, sprinkle with pistachios. Drizzle with tahini dressing.
Nutrition Facts (Smoky Aubergine Salad)
Per serving: 234 kcal , 15 g fat (2 g sat. fat , 3 g polyunsaturated fat , 9 g monounsaturated fat ), 0 mg chol. , 235 mg sodium , 22 g carb. , 6 g fiber , 4 g sugar , 6 g pro.