Made by air-frying eggplant and tossing it with chickpeas and cumin, this salad draws inspiration from the classic flavours of Nile-side cuisine. Gentle on blood sugar, it also offers a light option for a late-night snack.
Toss the cubed eggplant with olive oil and air-fry at 200°C for 15 minutes. If you do not have an air fryer, you can bake it in a preheated oven for the same amount of time.
Mix the air-fried eggplant with the chickpeas, lemon juice and cumin.
Serve the salad at room temperature or chilled.
Cube the eggplant into even pieces, or uneven pieces will not air-fry evenly. If you do not have an air fryer, you can bake it in a preheated oven instead.
Adding a pinch of sumac to the salad brings a refreshing tang.
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