Grilled Eggplant And Chickpea Salad With Mint Yogurt Dressing

INGREDIENTS
For the Salad:
2 medium eggplants, sliced into rounds (about ½ inch thick)
1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)
1 cup cherry tomatoes, halved
2 cups fresh arugula
2 tbsp olive oil (for grilling)
Salt and black pepper to taste
For the Mint Yogurt Dressing:
1 cup plain Greek yogurt (or dairy-free yogurt for vegan option)
2 tbsp fresh mint leaves, finely chopped
1 tbsp olive oil
1 tbsp lemon juice
1 garlic clove, minced
¼ tsp salt
2-3 tbsp water (to adjust consistency)

PREPARATION
Step 1: Grill the Eggplant
Preheat a grill or grill pan over medium-high heat. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
Grill the eggplant for 4-5 minutes per side, or until tender and lightly charred. Remove from the grill and set aside to cool slightly.
Step 2: Prepare the Mint Yogurt Dressing
In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, salt, and chopped mint. Add water, one tablespoon at a time, until the dressing reaches your desired consistency (thick but pourable). Taste and adjust the seasoning if necessary (add more lemon for extra tang or salt to taste).
Step 3: Assemble the Salad
In a large serving bowl or platter, spread a bed of arugula. Add the grilled eggplant slices, chickpeas, and cherry tomatoes on top of the arugula. Drizzle the mint yogurt dressing generously over the salad.
Step 4: Add Finishing Touches
Garnish with extra mint leaves or a drizzle of olive oil, if desired.
Add a sprinkle of feta cheese or a handful of toasted pine nuts for extra richness and crunch.
Serve immediately, while the eggplant is still slightly warm. Pairs well with grilled
pita bread.