Marinated roast brinjal and chickpeas


Ingredients 11
Servings 4
Time

Ingredients

  • 1
    kg
    aubergines
  • 150
    ml
    olive oil
  • 10
    ml
    cumin seeds
  • 10
    ml
    fennel seeds
  • 2
    ml
    dried chilli, crushed
  • 2
    cloves garlic, crushed
  • 60
    ml
    parsley, freshly chopped
  • 60
    ml
    basil, freshly chopped
  • 75
    ml
    fresh lemon juice
  • 300
    g
    canned chickpeas, drained
  • 3
    red peppers, roasted, peeled and cut into thick strips
 

Method

 
Cut the brinjals into 1 cm thick slices. Brush with olive oil and roast in a preheated 200 ºC oven, turning after 10 minutes, until both sides are golden. Cut the slices into quarters. Combine the cumin, fennel and chilli in a frying pan and toast until fragrant. Pound with a pestle and mortar. Combine the mixture with garlic, herbs, lemon juice and 125 ml olive oil. Add salt and freshly ground black pepper to taste. Mix the chickpeas, brinjal and peppers in a bowl and pour in the marinade. Cover and refrigerate overnight. Bring to room temperature before serving.
 

Read more on: roast
 

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