EGGPLANT BALELA

SERVES 6 PORTIONS

FOR THE MARINATED EGGPLANT:

1 tbsp (16 g) (0.56oz) tahini

1 tbsp (15 ml) olive oil

1 tbsp (15 ml) fresh lemon juice

1 tbsp (15 ml) white balsamic vinegar

1 1⁄2 tsp nutritional yeast

1⁄2 tsp onion powder

1⁄2 tsp harissa paste, or to taste

1 clove garlic, grated or pressed

1⁄2 tsp ground cumin

1 small eggplant (a little over 10 ounces, or 280 g), trimmed, cut in two width wise and then length- wise in 1⁄2- inch (1.3 cm) slices

FOR THE BALELA:

1 tbsp (15 ml) extra-virgin olive oil

2 tbsp (30 ml) fresh lemon juice

2 tbsp (30 ml) white balsamic vinegar

1/3 cup (53 g) (1.9oz) minced onion

2 cloves garlic, grated or pressed

1 1⁄2 cups (246 g) (8.7oz) cooked chickpeas

1 1⁄2 cups (258 g) (9oz) cooked black beans

1⁄2 of a roasted red or yellow bell pepper, chopped

1 small tomato, seeded if desired, minced

3 tbsp (18 g) (063oz) minced fresh mint leaves

3 tbsp (11 g) (0.39oz) minced fresh parsley

Salt and pepper

Red pepper flakes, to taste

NUTRITIONAL VALUES

Calories: 115kcal
Fat: 6.5g (4.2g S.Fat)
Carbs: 15.5g
Protein: 1.7g
Sugar: 11.1g
Sodium: 49mg

METHOD

To make the marinated eggplant: In a shallow pan, combine the tahini, oil, lemon juice, vinegar, nutritional yeast, onion powder, harissa paste, garlic, cumin, and salt. Brush a generous amount of this mixture on both sides and the edges of each eggplant piece before placing it in the shallow pan. Refrigerate the pan for 1 hour to allow it to marinate.

Preheat the oven to 450°F (230°C, or gas mark 8). Place the slices of eggplant on a large, rimmed baking sheet.

Bake for 8 minutes, then flip and bake for another 6 to 8 minutes, or until the slices are tender and golden brown. Set aside after removing from the oven. When the eggplant slices are cool enough to handle, cut them into 1/3-inch (8-mm) cubes.

To make the balela: Combine the oil, lemon juice, vinegar, onion, and garlic in a large mixing bowl. To taste, combine the chickpeas, black beans, roasted bell pepper, tomato, mint, parsley, cubed eggplant, salt, ground pepper, and red pepper flakes. Chill overnight and serve cold or at room temperature the next day. Leftovers can be kept in an airtight container for up to 4 days and improve with each passing day.