Whether mixed with tahini, yogurt, or just vegetables, there’s no end to how the humble grilled eggplant is used in the Middle East. One of the most common variations is to mix the smashed flesh of roast eggplants with tomatoes, chiles, garlic, and onions that are sometimes even roasted alongside the eggplant. I had a revelation, though, when my good friend Nok Suntaranon invited us over for dinner one night and served us a Thai roasted eggplant salad topped with shrimp, chicken, and eggs, garnished with peanuts and fried shallots. The contrast of flavors and textures was sublime, and it made me wonder why my own roasted eggplant salad couldn’t be upgraded to that level. This recipe, inspired by that dish but entirely Arab in flavor and ingredients, is wonderful as an appetizer or a full meal on its own.
If you have a gas burner, you could also roast the eggplants directly over the flame, but it will be much messier. You can, however, line under the burners with foil for easier clean-up. To roast, use metal tongs to hold the eggplants above the flame and turn until charred on all sides. Then place in a bowl, cover with plastic wrap, and allow to rest for 15–30 minutes. Continue with the recipe as above.
Recipe information
Yield
Serves 4
Ingredients
For the dressing:
For the chicken:
For assembly:
Preparation
Step 1
Adjust a rack to 6–8 inches below the broiler element and preheat the broiler to high. Line a baking sheet with aluminum foil.
Step 2
Pierce the eggplants a few times with a fork all over to avoid them exploding in the oven. Place the eggplants on the lined baking sheet and broil, turning occasionally, until charred on all sides and tender on the inside, 30 minutes to 1 hour, depending on the size. The eggplants are ready when they are collapsing and the outside feels crisp and easily breaks when touched. Remove from the oven and close the foil around the eggplants to hold in the steam. This will make the eggplants easy to peel. Allow the eggplants to rest for 15–30 minutes.
Meanwhile, make the dressing:
Step 3
In a small bowl, mix together the lemon juice, olive oil, garlic, salt, and sugar (if using). Set aside. Open the foil package of eggplants and with your fingers, carefully peel away the skin, trying to keep the eggplants intact as much as possible. Transfer to a sieve set in a large bowl and let sit for 10–15 minutes to allow the liquid to drain.
Meanwhile, prepare the chicken:
Step 4
In a non-stick or heavy-bottomed frying pan, heat the olive oil until shimmering but not smoking. Add the chicken, salt, cumin, and pepper and fry, stirring regularly, until the chicken is cooked through and starting to brown around the edges, 6–8 minutes. Add the sumac, give one final toss, and remove from the heat.
To assemble:
Step 5
Arrange the eggplants on serving platter and drizzle with half of the dressing. Arrange the chicken mixture over the eggplants. Top with the tomatoes, chili (if using), parsley, cilantro, and shallot. Drizzle the remaining dressing on top, sprinkle with the pine nuts, and serve.
Recipe notes
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