Prep Time: 5 minutes | Cooking Time: 20 minutes | Servings: 6

Ingredients :

2 tablespoons freshly squeezed lemon juice
1 teaspoon ground cumin
¼ teaspoon sea salt
2 tablespoons olive oil, divided
1 (1-pound / 454- g) medium globe
eggplant, stem removed, cut into flat cubes (about ½ inch thick)
2 tablespoons balsamic vinegar
1 (15-ounce / 425-g) can chickpeas, drained and rinsed
¼ cup chopped mint leaves
1 cup sliced sweet onion
1 garlic clove, finely minced
1 tablespoon sesame seeds, toasted

Directions : 

1. Preheat the oven to 550ºF (288ºC) or the highest level of your oven or broiler. Grease a baking sheet with 1 tablespoon of olive oil.
2. Combine the balsamic vinegar, lemon juice, cumin, salt, and 1 tablespoon of olive oil in a small bowl. Stir to mix well.
3. Arrange the eggplant cubes on the baking sheet, then brush with 2 tablespoons of the balsamic vinegar mixture on both sides.
4. Broil in the preheated oven for 8 minutes or until lightly browned. Flip the cubes halfway through the cooking time.
5. Meanwhile, combine the chickpeas, mint, onion, garlic, and sesame seeds in a large serving bowl. Drizzle with remaining balsamic vinegar mixture. Stir to mix well.
6. Remove the eggplant from the oven. Allow to cool for 5 minutes, then slice them into ½-inch strips on a clean work surface.
7. Add the eggplant strips in the serving bowl, then toss to combine well before serving.
Per Serving calories: 125 | fat: 2.9g | protein: 5.2g | carbs: 20.9g | fiber: 6.0g | sodium: 222mg