Inspired by classic Nile-side cuisine, this salad is made by roasting eggplant in an air fryer and tossing it with chickpeas and cumin. Since it does not cause a rapid rise in blood sugar, it is also a light option for a late-night snack.
Toss the cubed eggplant with the olive oil and roast it in the air fryer at 200°C / 390°F for 15 minutes. If you do not have an air fryer, cook it in a preheated oven for the same amount of time.
Mix the roasted eggplant with the chickpeas, lemon juice, and cumin.
Serve the salad at room temperature or chilled.
Cut the eggplant into evenly sized cubes so the pieces roast evenly in the air fryer. If you do not have an air fryer, you can also cook them in a preheated oven.
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