Roasted Eggplant & Chickpea Salad

25 mins
Serves 1
instagram.com

Directions

  1. 1Pierce the eggplants, and place them on a baking tray with the red peppers and whole garlic bulbs.
  2. 2Pierce the eggplants, and place them on a baking tray with the red peppers and whole garlic bulbs.
  3. 3Pierce the eggplants, and place them on a baking tray with the red peppers and whole garlic bulbs.
  4. 4Drizzle with olive oil, salt, and pepper.
  5. 5Drizzle with olive oil, salt, and pepper.
  6. 6Drizzle with olive oil, salt, and pepper.
  7. 7Roast at 200°C (no fan) for about 25 minutes.
  8. 8Roast at 200°C (no fan) for about 25 minutes.
  9. 9Roast at 200°C (no fan) for about 25 minutes.
  10. 10Once slightly cooled, peel and finely chop the vegetables.
  11. 11Once slightly cooled, peel and finely chop the vegetables.
  12. 12Once slightly cooled, peel and finely chop the vegetables.
  13. 13In a bowl, combine the roasted veggies with chickpeas, chopped parsley, olive oil, salt, and pepper.
  14. 14In a bowl, combine the roasted veggies with chickpeas, chopped parsley, olive oil, salt, and pepper.
  15. 15In a bowl, combine the roasted veggies with chickpeas, chopped parsley, olive oil, salt, and pepper.
  16. 16Mix well and transfer to a serving plate.
  17. 17Mix well and transfer to a serving plate.
  18. 18Mix well and transfer to a serving plate.
  19. 19Drizzle with more olive oil if desired, and garnish with finely chopped parsley and red pepper flakes. Enjoy!
  20. 20Drizzle with more olive oil if desired, and garnish with finely chopped parsley and red pepper flakes. Enjoy!
  21. 21Drizzle with more olive oil if desired, and garnish with finely chopped parsley and red pepper flakes. Enjoy!

Ingredients

  • 2 globe eggplants
  • 2 globe eggplants
  • 2 globe eggplants
  • 2 red peppers
  • 2 red peppers
  • 2 red peppers
  • 2 whole garlic bulbs
  • 2 whole garlic bulbs
  • 2 whole garlic bulbs
  • Salt
  • Salt
  • Salt
  • black pepper
  • black pepper
  • black pepper
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 cups cooked chickpeas
  • 2 cups cooked chickpeas
  • 2 cups cooked chickpeas
  • 0.25 bunch parsley, chopped
  • 0.25 bunch parsley, chopped
  • 0.25 bunch parsley, chopped
  • 4 tbsp olive oil
  • 4 tbsp olive oil
  • 4 tbsp olive oil
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • Red pepper flakes
  • Red pepper flakes
  • Red pepper flakes

Equipment

baking trayknifebowlserving plate

Tips

  • Pierce the eggplants before roasting.
  • Roast at 200°C (no fan).