Grilled Chickpeas with Aubergine

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F). Pat the dried chickpeas with paper towels to remove any excess moisture, ensuring they'll crisp up nicely.

   Tip: Completely dry chickpeas are essential for achieving a crispy exterior when grilled.

2. 2

   In a bowl, combine 3 tablespoons of olive oil with the minced garlic, smoked paprika, oregano, half the salt, and half the black pepper. Toss the chickpeas in this mixture until evenly coated.

   Tip: Reserve some of the herb-oil mixture for drizzling over the finished dish.

3. 3

   Brush both sides of the aubergine slices with the remaining 3 tablespoons of olive oil and season with the remaining salt and pepper.

   Tip: Don't skimp on oil for the aubergine—it helps prevent sticking and promotes browning.

4. 4

   Place the aubergine slices directly on the grill grates and cook for 4-5 minutes per side until they develop golden char marks and become tender.

   Tip: Arrange slices in a single layer and avoid moving them too frequently for better grill marks.

5. 5

   While the aubergine cooks, spread the seasoned chickpeas on a grill-safe skillet or perforated grill pan. Place on the grill alongside the aubergine for 12-15 minutes, shaking the pan occasionally, until the chickpeas are golden and crispy.

   Tip: Use a grill pan with holes to prevent the small chickpeas from falling through the grates.

6. 6

   Transfer the grilled aubergine to a serving platter. Whisk together the lemon juice with any remaining herb oil and drizzle over the aubergine.

   Tip: The warm aubergine will absorb the lemon dressing better than if you apply it cold.

7. 7

   Top the aubergine with the crispy chickpeas, scattered red onion slices, cherry tomato halves, and fresh parsley.

   Tip: Layer the ingredients just before serving to maintain the crispiness of the chickpeas.

8. 8

   Taste and adjust seasoning as needed. Serve warm or at room temperature with crusty bread or alongside grains like quinoa or couscous.

   Tip: This dish is equally delicious served warm right off the grill or as a room-temperature salad the next day.