Roasted Eggplant & Chickpea Salad

31 mins
Serves 1
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Directions

  1. 1Place eggplants, garlic, and red peppers in a baking dish. Drizzle with olive oil, salt, and pepper.
  2. 2Place eggplants, garlic, and red peppers in a baking dish. Drizzle with olive oil, salt, and pepper.
  3. 3Place eggplants, garlic, and red peppers in a baking dish. Drizzle with olive oil, salt, and pepper.
  4. 4Roast the vegetables in the oven until tender.
  5. 5Roast the vegetables in the oven until tender.
  6. 6Roast the vegetables in the oven until tender.
  7. 7Peel the roasted eggplants.
  8. 8Peel the roasted eggplants.
  9. 9Peel the roasted eggplants.
  10. 10Chop the roasted eggplants, garlic, and red peppers.
  11. 11Chop the roasted eggplants, garlic, and red peppers.
  12. 12Chop the roasted eggplants, garlic, and red peppers.
  13. 13Combine the chopped vegetables with chickpeas, parsley, and olive oil in a bowl.
  14. 14Combine the chopped vegetables with chickpeas, parsley, and olive oil in a bowl.
  15. 15Combine the chopped vegetables with chickpeas, parsley, and olive oil in a bowl.
  16. 16Mix everything well.
  17. 17Mix everything well.
  18. 18Mix everything well.
  19. 19Serve with bread.
  20. 20Serve with bread.
  21. 21Serve with bread.

Ingredients

  • 2 eggplant
  • 2 eggplant
  • 2 eggplant
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 2 red pepper
  • 2 red pepper
  • 2 red pepper
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 cup chickpeas
  • 1 cup chickpeas
  • 1 cup chickpeas
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley

Equipment

baking dishknifecutting boardbowl