Rachael Ray Every Day

Gallery

Recipe Summary

Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a grill or grill pan until hot. Brush the eggplant slices with EVOO, place on the grill and cook, turning once, for 5 minutes; season with salt and pepper. Transfer to a cutting board to cool, then cut into 1/2-inch chunks.

    Advertisement
  • Using a food processor, puree the water, tahini, garlic, lemon juice and hot sauce. With the machine on, add the remaining 1/4 cup EVOO.

  • In a salad bowl, combine the eggplant, pita chips, chickpeas, giardiniera, cucumber, onion and parsley. Toss with the dressing.

Advertisement