Smoky Eggplant, Tuna and Chickpea Salad Recipe

Name: Smoky Eggplant, Tuna and Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (500 g) eggplants; 1 garlic clove, crushed; ½ cup thick european-style plain yogurt; ½ teaspoon ground cumin; 2 teaspoons lemon juice; 375 g tuna; 400 g chickpeas (rinsed and drained); 400 g salad leaves (use any, e.g. lettuce, baby spinach, rocket); 1 teaspoon olive oil; salt and pepper, to taste

Servings: persons

1 (500 g) eggplants
1 garlic clove, crushed
½ cup thick european-style plain yogurt
½ teaspoon ground cumin
2 teaspoons lemon juice
375 g tuna
400 g chickpeas (rinsed and drained)
400 g salad leaves (use any, e.g. lettuce, baby spinach, rocket)
1 teaspoon olive oil
salt and pepper, to taste

1
Cook eggplant on a hot char-grill for 8 min, turning often, or until skin is blackened and flesh is soft.
2
Allow to cool.
3
Peel eggplant.
4
Place eggplant flesh, garlic, yoghurt, cumin and lemon juice in a food processor and process until smooth.
5
Season to taste.
6
Combine tuna, chickpeas, salad leaves, olive oil and black pepper.
7
Serve salad topped with spoonful of smoky eggplant and toasted flatbread.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (500 g) eggplants, 1 garlic clove, crushed, ½ cup thick european-style plain yogurt, ½ teaspoon ground cumin, and more.

Yes, Smoky Eggplant, Tuna and Chickpea Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Smoky Eggplant, Tuna and Chickpea Salad

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