1/2 cup dried chickpea
4 Tablespoons olive oil
2 each eggplants, trimmed, peeled and cut into cubes
1 teaspoon walnut vinegar
8 each black olives, pitted
1/2 each small onion, minced
8 each sprigs fresh cilentro
freshly ground pepper
1 clove garlic, minced
Instructions
Place chickpeas in a medium saucepan. Add enough water to cover by 1 inch. Bring to boil. Drain, returning chickpeas to pot. Add enough water to cover by 2 inches. Bring to boil. Reduce to a simmer, and cook for 30 minutes. Season with salt and continue to cook until tender, 1 1/2 to 3 hours more.
Meanwhile, place egg plant tin a colander in the sink, or set over a bowl. Sprinkle with salt. Let stand for 1 hour.
Preheat oven to 400 degrees. Lightly oil a baking sheet with Olive oil; set aside. Using paper towels, pat eggplant dry, and arrange on baking sheet in a single layer. Bake until soft, about 30 minutes. Remove from oven; set aside.
In a serving bowl, whisk to combine the vinegar and oil. Add olives, onion, garlic chickpeas, eggplant, coriander, and mint. Season with salt and pepper. Toss to combine. Serve immediately.
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Yields: 4 Servings
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