Chickpea Salad with Grilled Eggplant
Peel shallots and chop finely. Stir in lime juice, vinegar, honey and mustard. Season with salt, pepper and cinnamon. Blend in 3 tablespoons oil with a fork. Rinse borage leaves, pat dry and cut into thin strips. Stir into dressing. Rinse chickpeas, drain and mix with the dressing. Let soak 30 minutes.
Meanwhile, cut eggplant into about 0.5 cm (approximately 1/4-inch) slices. Brush with the remaining oil and season with salt and pepper. Fry eggplant slices in a grill pan on both sides until browned. Drain on paper towels.
Trim the lettuce, rinse, pat dry and tear into bite-sized pieces. Arrange on plates with the grilled eggplant slices and chickpeas. Garnish with borage flowers and serve.