Roasted Eggplant & Chickpea Salad
Directions
- 1Pierce the eggplants, and place them on a baking tray with the red peppers and whole garlic bulbs.
- 2Drizzle with olive oil, salt, and pepper.
- 3Roast at 200°C (no fan) for about 25 minutes.
- 4Once slightly cooled, peel and finely chop the vegetables.
- 5In a bowl, combine the roasted veggies with chickpeas, chopped parsley, olive oil, salt, and pepper.
- 6Mix well and transfer to a serving plate.
- 7Drizzle with more olive oil if desired, and garnish with finely chopped parsley and red pepper flakes. Enjoy!
Ingredients
- 2 globe eggplants
- 2 red peppers
- 2 whole garlic bulbs
- Salt
- black pepper
- 2 tbsp olive oil
- 2 cups cooked chickpeas
- 0.25 bunch parsley, chopped
- 4 tbsp olive oil
- Salt
- pepper
- Red pepper flakes
Equipment
baking trayknifebowlserving plate
Tips
- Pierce the eggplants before roasting.
- Roast at 200°C (no fan).
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