It’s still 100 degrees here in Austin, Texas. At night. I know. When the temperature gets this high, I have zero desire to turn on my oven. I’m all about margaritas and jorts! Ideally, I would lounge all day in a hammock on my porch as a gentleman caller fans me and feeds me peeled grapes, but since that isn’t happening anytime soon, I made this salad instead. Not a bad consolation prize.
This Grilled Eggplant and Chickpea Sephardic Salad is the perfect picnic food. It is gluten-free (without the pita chips), pareve, and vegan, so pretty much anyone can eat it, unless you are allergic to awesome. And it tastes delicious at room temperature, or even after sitting in the scorching sun for a bit. The charred eggplant with the fresh mint and sweet tomatoes is delicious with the blend of Middle Eastern spices. I served mine with pita chips, but it is tasty all on its own too. Head on over to The Jewish Week for the Grilled Eggplant and Chickpea Sephardic Salad recipe!