Eggplant Chickpea Salad

Eggplant Chickpea Salad

I created this recipe, and then I found myself picking from the pot all day! Serve it as a side dish or with warm challah at your Shabbos table!

1 eggplant
4 tablespoons oil
3 tablespoons tomato paste
1 teaspoon minced garlic
1 can chickpeas
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon zaatar

Cut the eggplant into half-inch planks and lay them out on a paper towel. Sprinkle each side generously with salt and allow it to sweat for at least twenty minutes. Pat dry and cut into cubes. Heat the oil over medium-high heat. Add the eggplant and saute for about fifteen minutes or until they are soft. Add in the tomato paste and garlic and mix well until the tomato paste is incorporated. Add the rest of the ingredients and cook over medium-low heat for fifteen minutes. 

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