Chickpea and Roasted Eggplant Salad | Hearty Middle Eastern Lunch
(0)
30 min
Quick
Sezamo
O salată orientală generoasă și plină de prospețime, perfectă pentru un prânz nutritiv. Cuburile fragede de vinete rumenite la cuptor se combină delicios cu boabele de năut bogate în proteine, ceapa roșie crocantă, roșiile cherry zemoase, ierburile aromatice proaspete și semințele dulci-acrișoare de rodie, totul desăvârșit cu un dressing cremos de tahini cu lămâie.
Preparation method
Preparing and roasting the eggplants
Preheat the oven to 200°C and line a large baking sheet with parchment paper. Wash the eggplants, trim off the stems, and cut them into cubes of approximately 2 cm.
Place the eggplant cubes on the baking sheet, drizzle with 30 ml of extra virgin olive oil, and season with ground cumin, half of the sea salt, and a pinch of ground black pepper. Mix well and roast for 20-25 minutes, until the eggplants are browned, golden, and soft on the inside.
Preparing the fresh ingredients and tahini dressing
Rinse the canned chickpeas under cold running water and let them drain thoroughly in a sieve. Cut the plum cherry tomatoes in half, finely chop or thinly slice the red onion, and finely chop the fresh parsley and mint.
Chef's tip
For added texture, you can add the chickpeas to the baking sheet alongside the eggplants during the last 10 minutes of roasting so they become slightly crispy.
If preparing the salad in advance for lunch at the office, keep the tahini dressing separate and pour it over just before serving.
20 min
Quick
