Chickpea And Eggplant Salad
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
46
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Cover the onion with water and set aside for half an hour—this reduces the harshness of its taste when eaten raw
2
Next prepare the eggplant
3
Spread the half-moon slices out on a baking sheet and brush them with olive oil
4
Place on a high rack under the broiler for 5 minutes, then take out and brush again with a mixture of olive oil and lemon juice—you can make it quite wet, as the eggplant will absorb all the liquid
5
Place back under the broiler until the edges of the slices are slightly blackened and the flesh is soft
6
Set aside in a large bowl
7
On the same baking sheet, spread out the chickpeas and broil until they're golden
8
Add them to the bowl of eggplant
9
Dice the tomatoes into small cubes and add to the bowl along with the parsley, drained red onion slices, garlic oil, cayenne pepper, remaining lemon juice, zest, salt and pepper and mix well
10
Serve warm, with a sprinkling of slivered almonds
11
Cover the onion with water and set aside for half an hour—this reduces the harshness of its taste when eaten raw
12
Next prepare the eggplant
13
Spread the half-moon slices out on a baking sheet and brush them with olive oil
14
Place on a high rack under the broiler for 5 minutes, then take out and brush again with a mixture of olive oil and lemon juice—you can make it quite wet, as the eggplant will absorb all the liquid
15
Place back under the broiler until the edges of the slices are slightly blackened and the flesh is soft
16
Set aside in a large bowl
17
On the same baking sheet, spread out the chickpeas and broil until they're golden
18
Add them to the bowl of eggplant
19
Dice the tomatoes into small cubes and add to the bowl along with the parsley, drained red onion slices, garlic oil, cayenne pepper, remaining lemon juice, zest, salt and pepper and mix well
20
Serve warm, with a sprinkling of slivered almonds