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Oriental Eggplant Salad with Chickpeas & Feta
(0)
45 min
Under an hour
Gurkerl Küche
Ein aromatischer levantinischer Hauptspeisensalat mit im Backrohr gerösteten Melanzani, nussigen Kichererbsen, feinem Feta, Granatapfelkernen und cremigem Tahini-Dressing.
Preparation method
Preparation & roasting in the oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Wash the eggplants, trim the ends, and cut into approx. 2 cm cubes. In a bowl, toss with 3 tbsp olive oil, ground cumin, and a generous pinch of salt and pepper.
Spread the eggplant cubes on the baking sheet and roast in the hot oven for approx. 25–30 minutes until soft and beautifully browned around the edges. Then leave to cool briefly.
Chef's tip
Serve with warm flatbread or crispy pan-fried flatbread for a complete Oriental summer meal.
The eggplant tastes fantastic both lukewarm and completely cooled down – also ideal to take along for lunch break!
Ingredients
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