by THEYUMMYBOWL
This easy Sauteed Eggplant Salad is made with only 2 main ingredients, fresh herbs, spices, and a tangy garlic and lemon dressing!
Slice the eggplants into thick circles, spread them out on an even surface (e.g. baking tray) sprinkle some salt on top, and set aside. When ready, wash and pat dry and cut into cubes.
In a medium pan, heat vegetable oil over medium heat and fry eggplants until golden brown. Add more salt to taste. Reduce the heat to low, close the lid and let them simmer for 10-12 minutes.
Drain and rinse the chickpeas, then tip into the pan with the eggplant. Stir to combine and let the chickpeas become warm (5 min). When done, transfer to a serving bowl.