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.

Prepare the dressing. In a small mixing bowl add all the salad dressing ingredients and mix well. Alternatively, you can combine the ingredients in a jar, close the lid, and give it a good shake. Then use it to drizzle the salad. Sprinkle the sesame seeds and paprika, if you wish, and serve!

This under 30-minute salad, can be served warm or at room temperature or cold. It’s even better served with halloumi or feta.