I particularly like the Moroccan flavours in this dish. Of course the roasted eggplant gives it a real Morocaan flair but also the paprika, cumin and cilantro. This is an interesting salad with lots of subtle flavours and ranks up there with some of my other favorites such as this recipe for chickpea goji berry salad and warm butternut and chickpea salad with tahini. The beans add protein, which makes this a complete, light meal. Perfect for the spring or summer.
Roasted Eggplant and Chickpea Salad (serves 4)
Ingredients
Salad
3 eggplants
1 can (540 ml/19 oz) of chickpeas
1/2 red onion, diced
2 garlic cloves, minced
1/2 bunch cilantro, chopped
Dressing
1 teaspoon cumin
1 teaspoon and a pinch of paprika (smoked or Hungarian)
1 teaspoon honey
juice of 1 lemon
4 tablespoons olive oil
Directions
Cube the eggplant in about one half inch cubes, toss in a little olive oil, salt and pepper and roast in the oven at 350 for about 20 minutes or until soft.
Meanwhile, drain and rinse the chickpeas, then tip into a bowl with the roasted eggplant, garlic, red onion and cilantro. Mix the dressing ingredients together in a small bowl and drizzle over the chickpeas and eggplant. Enjoy!
4 comments:
This is a great recipe and very delicious, i`ve tried it this morning and my husband was impressed. Thanks a lot for sharing it with us.
You're quick on the draw! Glad you liked it the recipe. Eggplant is something I never liked as a kid but can't get enough of now:)
|I have got to try this. It combines two of my favorite foods.
I have been on a real chickpea kick of late. Here's a quick easy recipe for you. In a pan with olive oil add some whole mustard seed, fresh ground pepper, a pinch of sea salt, and curry. Then add some chopped green onion, raisins and or dried cranberries and finally the chickpeas. So good and so fast.
Thanks for sharing, I'll try this! I like the flashes of colour that the green onion and and dried cranberries would add.
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