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Wash and dry the fresh produce.
Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.
While the pan heats up, trim and slice eggplants lengthwise into ½-inch thick planks; place on a plate. Drizzle with oil, then season with salt and pepper.
Once the pan is hot, working in batches if necessary, add eggplant and grill, flipping once, until lightly charred and tender, 6-8 minutes. Return to the plate and loosely cover with aluminum foil.
Meanwhile, drain and rinse chickpeas; set aside to drain further.
Juice one lemon into a small bowl. (Reserve remaining lemon for later use.)
Add yogurt, water, tahini, sugar, and spices to the bowl with the lemon juice. Whisk to combine the tahini sauce and set aside.
Juice remaining lemon into a medium bowl. Add oil, additional tahini, and spices; whisk to combine the dressing.
Trim and small dice cucumber; add to the bowl with the dressing.
Halve tomatoes and add to the bowl.
Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add to the bowl, along with chickpeas, and stir to combine the salad; set aside.
Roughly chop pistachios.
To serve, divide grilled eggplant and salad between plates. Spoon tahini sauce over eggplant and sprinkle with pistachios. Enjoy!
Wash and dry the fresh produce.
Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.
While the pan heats up, trim and slice eggplants lengthwise into ½-inch thick planks; place on a plate. Drizzle with oil, then season with salt and pepper.
Once the pan is hot, working in batches if necessary, add eggplant and grill, flipping once, until lightly charred and tender, 6-8 minutes. Return to the plate and loosely cover with aluminum foil.
Meanwhile, drain and rinse chickpeas; set aside to drain further.
Juice one lemon into a small bowl. (Reserve remaining lemon for later use.)
Add yogurt, water, tahini, sugar, and spices to the bowl with the lemon juice. Whisk to combine the tahini sauce and set aside.
Juice remaining lemon into a medium bowl. Add oil, additional tahini, and spices; whisk to combine the dressing.
Trim and small dice cucumber; add to the bowl with the dressing.
Halve tomatoes and add to the bowl.
Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add to the bowl, along with chickpeas, and stir to combine the salad; set aside.
Roughly chop pistachios.
To serve, divide grilled eggplant and salad between plates. Spoon tahini sauce over eggplant and sprinkle with pistachios. Enjoy!