Spiced eggplant, tomato, and chickpea salad



Step 1

Preheat the oven to 450 degrees F. Arrange the eggplant in a single layer on a rimmed baking sheet. Brush both sides with 4 tablespoons of olive oil.

Step 2

In a small bowl, combine the paprika, cumin, cayenne pepper, and ½ teaspoon of salt. Sprinkle over the eggplant. Scatter chickpeas around the eggplant slices.

Step 3

Bake the eggplant and chickpeas for about 25 to 30 minutes, until browned and tender, flipping halfway through.

Step 4

In a medium bowl, combine the yogurt with the garlic. Season with salt. Smooth the yogurt on one side of a serving platter.

Step 5

Arrange the warm eggplant and tomato slices on the platter. Top with the chickpeas. Whisk together 1 tablespoon of oil and the vinegar, and drizzle over the salad. Garnish with the pomegranate, cilantro, and flaky sea salt, and serve.