Lebanese Salad with Chickpeas and Eggplant | Aromatic Middle Eastern Lunch
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40 min
Quick
Sezamo
O salată orientală generoasă și sățioasă, cu cuburi rumenite de vinete coapte la cuptor, năut fraged infuzat cu chimion, roșii dulci, verdețuri proaspete și un dressing cremos de tahini cu lămâie, decorată cu semințe crocante de rodie.
Ingredients
Preparation method
Preparing and roasting the eggplants
Preheat the oven to 200°C and line a baking sheet with baking paper.
Wash the eggplants and cut them into cubes of approximately 2 cm. Place the eggplant cubes on the baking sheet, drizzle with 20 ml of extra virgin olive oil, and season with sea salt, ground black pepper, and half of the ground cumin.
Roast the eggplants in the oven for 20-25 minutes, stirring halfway through, until tender on the inside and nicely browned and golden on the outside.
Chef's tip
For an extra crunchy touch, you can add a handful of toasted sesame seeds or lightly pan-toasted pine nuts.
The salad can be served either warm, right after roasting the eggplants, or at room temperature, making it excellent for a packed lunch.
50 min
Quick
