Grilled eggplant salad with orange dressing.
- 1 eggplant
- 1/2 cup chickpeas
- few sundried tomatoes
- 4 dates
- 1 tbsp capers
- zest from 1/2 orange
- 2 tbsp tahini
- juice from 1/2 orange
Cut the eggplant on 1 cm slices. Drizzle with olive oil, sprinkle with salt and pepper and put on hot grilled pan. Grill few minutes from each side. Meanwhile chop sundried tomatoes and dates to smaller pieces.
Prepare the dressing by combining orange juice with tahini.
Place the eggplant on the plate, top up with chickpeas, tomatoes, capers, dates and orange zest. Drizzle with dressing.