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Mediterranean Chickpea Salad with Za’Atar and Fried Eggplant
Ingredients
  • 1 large eggplant, thinly sliced (no more than ¼ inch in thickness)
  • Salt
  • oil for frying, preferably extra virgin olive oil
  • 1 cup cooked or canned chickpeas, drained
  • 3 tbsp Za'atar spice, divided
  • 3 Roma tomatoes, diced
  • ½ English cucumber, diced
  • 1 small red onion, sliced in ½ moons
  • 1 cup chopped parsley
  • 1 cup chopped dill
  • subheading: For the Garlic Vinaigrette:
  • 1 to 2 garlic cloves, minced
  • 1 large lime, juice of
  • ⅓ cup Early Harvest extra virgin olive oil
  • Salt Pepper
Steps
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