Eggplant and chickpea salad
Composition / ingredients
6
Servings:
Cooking method
Soak the chickpeas for a day in a saucepan with cold water. The next day, change the water, and boil the chickpeas until tender, about 1.5 hours. Flip into a colander, put the finished chickpeas in a bowl and cool.
Cut eggplants into cubes 2 x 2 cm, fry over medium heat in a frying pan in oil until browned on all sides, 5-7 min. Add salt, cover with a lid and keep on low heat for another 10-15 minutes. Remove from heat and cool completely.
For dressing, chop coriander, parsley and garlic, mix in a bowl with lemon juice, vinegar, oil, salt and spices.
Thoroughly mix the eggplant with chickpeas and dressing, put in the refrigerator for 2 hours. Serve the salad cold.
Finita!Bon appetit!
Cut eggplants into cubes 2 x 2 cm, fry over medium heat in a frying pan in oil until browned on all sides, 5-7 min. Add salt, cover with a lid and keep on low heat for another 10-15 minutes. Remove from heat and cool completely.
For dressing, chop coriander, parsley and garlic, mix in a bowl with lemon juice, vinegar, oil, salt and spices.
Thoroughly mix the eggplant with chickpeas and dressing, put in the refrigerator for 2 hours. Serve the salad cold.
Finita!Bon appetit!
Caloric content of the products possible in the composition of the dish
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Zira - 112 kcal/100g
- Salt - 0 kcal/100g
- Chickpeas - 364 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Paprika - 289 kcal/100g
- Coriander greens - 25 kcal/100g
- White wine vinegar - 14 kcal/100g
