Roasted eggplant and chickpea salad

Men's Health
4 servings
Rate this recipe
Pair these two for a scrumptious salad

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (11)

820.00 g chickpeas — tinned
2.00 garlic — cloves
1.00 onion — small
0.00 fresh Italian parsley — handful
0.00 salt and freshly ground black pepper
75.00 ml olive oil — fruity
1.00 lemon — juice only
2.00 aubergine — small
10.00 ml coriander — ground
0.00 salt and freshly ground black pepper
30.00 ml olive oil
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.