John Myers
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Mediterranean Eggplant and Chickpea Salad
The perfect mediterranean eggplant and chickpea salad recipe with a picture and simple step-by-step instructions.
Dressing:
- 1 Pc. Shallot or red onion
- 1 Pc. Clove of garlic
- 1 tbsp Maple syrup
- 1 tbsp Frying oil
- 1 Glass Chickpeas, 400 g
- 1 tsp Ratatouille spice
- Salt pepper
- 80 g Feta
- 1 tbsp Olive oil
- 2 tbsp Lemon juice or apple cider vinegar
- 2 tbsp Chopped parsley or coriander
- Cut the eggplant into small cubes. Mix with the finely diced onion in a small baking dish. Squeeze the garlic, mix with maple syrup and oil and mix with the vegetables. Scatter the ratatouille spice and a little salt on top and bake the whole thing in a preheated oven at 170 degrees Celsius for about 25 – 30 minutes. Add the drained chickpeas 10 minutes before the end of the baking time.
- Mix the ingredients for the dressing and pour over the warm oven vegetables. Crumble the feta over the top. Season to taste with salt and pepper.
Tips:
- The marinated eggplants give the salad an incredibly good taste. Instead of ratatouille you can also use more oriental spices, e.g. cumin, turmeric etc. Smoked paprika powder also works well here. Smoked tofu can also be used instead of feta. For two people the specified amount (with a flatbread, for example) is good as a main course, for four people it is enough as a small starter.
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