Broiled eggplant salad with sumac chicken and pine nuts
Indulge in a flavorful broiled eggplant salad topped with juicy sumac-infused chicken and crunchy pine nuts. A tantalizing blend of textures and Mediterranean flavors in every bite.
Ingredients:
- 2¼ lb. eggplants, about 4 medium or 2 large
- 4 Tbsp. fresh lemon juice
- 4 Tbsp. extra-virgin olive oil
- 2 large cloves garlic, finely chopped
- 1 tsp. salt
- Pinch of sugar (optional)
- 2 Tbsp. olive oil
- 9 oz. (250 g) ground chicken, or chicken breasts/thighs cut into very small chunks
- 1 tsp. salt
- ½ tsp. ground cumin
- ¼ tsp. freshly ground black pepper, or more to taste
- 1 Tbsp. sumac
- 2 medium tomatoes, finely chopped
- 1 green or red chili, finely chopped (optional; omit for non-spicy version)
- 1 small bunch of parsley, finely chopped
- 1 small bunch of cilantro, finely chopped
- 1 small shallot, thinly sliced
- 4 Tbsp. pine nuts, lightly toasted
Instructions:
- Position a rack 6–8 inches below the broiler and preheat the broiler to high heat. Cover a baking sheet with aluminum foil.
- Poke the eggplants multiple times with a fork to prevent them from bursting in the oven. Place the eggplants on the prepared baking sheet and broil, turning them occasionally, until they are charred on all sides and soft inside, which should take anywhere from 30 minutes to 1 hour, depending on their size. The eggplants should be ready when they are shriveling and the skin is crispy and breaks easily when pressed. Take them out of the oven and seal the foil around them to trap the steam. This process will make peeling the eggplants easier. Let them sit for 15–30 minutes.
- In a small bowl, combine the lemon juice, olive oil, garlic, salt, and sugar (if preferred). Keep it aside. Unwrap the eggplants and gently remove the skin with your fingers, trying to maintain the eggplants' shape. Place them in a sieve over a large bowl and allow them to sit for 10–15 minutes to let excess liquid drain.
- Heat olive oil in a non-stick or heavy-bottomed skillet until it shimmers but doesn't smoke. Add the chicken, salt, cumin, and pepper. Cook and stir until the chicken is fully cooked and slightly browned, approximately 6–8 minutes. Sprinkle sumac, give it a final stir, and take it off the heat.
- Place the eggplants on a serving platter and drizzle half of the prepared dressing over them. Top with the chicken mixture. Add the tomatoes, chili (if desired), parsley, cilantro, and shallot. Pour the remaining dressing on top, sprinkle with pine nuts, and serve.
Summary:
- Calories: 1728 kcal
- Fat: 129 g
- Protein: 67 g
- Carbs: 100 g
- Potassium: 5375 mg
- Magnesium: 376 mg