Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 1 large eggplant (about 600 grams) into 1-inch thick rounds, season evenly with 0.5 teaspoon salt and 0.25 teaspoon black pepper, then place the rounds into a vacuum-sealable bag with 1 tablespoon olive oil and 0.5 tablespoon fresh dill.

2. 2

   Seal the bag, ensuring most air is removed, and cook in a preheated sous-vide water bath at 85°C (185°F) for 1 hour.

3. 3

   While the eggplant cooks, prepare the chickpea salad by combining 1 can (425 grams) rinsed and drained chickpeas, 0.25 cup finely diced red onion, 0.5 cup finely diced celery, 2 tablespoons chopped fresh dill, 0.5 tablespoon lemon juice, 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 0.5 cup vegan mayonnaise (or full-fat Greek yogurt) in a medium bowl, mixing until well combined.

4. 4

   For the dill yogurt sauce, whisk together 0.75 cup plain Greek yogurt (or plant-based yogurt), 1 tablespoon fresh dill, 0.5 tablespoon lemon juice, 1 small minced garlic clove, 0.25 teaspoon salt, and a pinch of black pepper in a separate small bowl.

5. 5

   Once the eggplant is cooked, carefully remove it from the bag, pat dry thoroughly, and sear the rounds in a hot skillet with 1 tablespoon olive oil over medium-high heat for 2-3 minutes per side until golden brown and slightly caramelized.

6. 6

   To serve, spread a layer of the dill yogurt sauce on plates, top with the seared eggplant rounds, spoon a generous amount of the chickpea salad next to or on top of the eggplant, and garnish with extra fresh dill sprigs and 2 tablespoons toasted rye bread crumbs if desired.