Roasted eggplant and chickpea salad

Recipe from: 6/22/2001 12:00:00 AM

Ingredients 11
Servings 4


  • 820
    chickpeas (2 tins)
  • 2
    cloves garlic
  • 1
    small onion
  • handful chopped Italian parsley
  • salt and milled pepper
  • 75
    fruity olive oil
  • 1
    lemon, juice (use more if desired)
  • 2
    small aubergines
  • 10
    ground coriander
  • salt and milled pepper
  • 30
    olive oil (or more)


Preheat oven to 200 ºC.
Mix the first 6 ingredients together and set aside.
Place the eggplant chunks in a roasting pan, add the coriander, seasoning and oil and mix well to combine and coat the eggplant.
Roast eggplant for about 20-30 minutes, until golden and crisp on the edges. Allow eggplant to cool slightly.
Toss chickpea mixture and eggplant together and adjust seasoning. You may need a little extra oil and lemon juice. Serve at room temperature as a starter or side salad.

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