Marinated roast brinjal and chickpeas

Ideas
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (11)

1.00 kg aubergines
150.00 ml fresh chillies — 573
10.00 ml cumin — seeds
10.00 ml fennel — seeds
2.00 ml dried chilli — crushed
2.00 garlic — cloves, crushed
60.00 ml fresh parsley — chopped
60.00 ml fresh basil — chopped
75.00 ml lemon juice — fresh
300.00 g chickpeas — tinned, drained
3.00 red pepper — roasted, strips
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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.



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