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Print Recipe
 Chickpea Salad with Eggplant Recipe
This salad is very easy to prepare, it consists of useful ingredients. Suitable for those who adhere to a healthy diet, observe the Fast and vegetarians. It's also very satisfying.
Course Dinner Dishes, Holiday Food
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Soak the chickpeas in cold water for at least 4 hours. It is best to do this at night, periodically changing the water. Chickpeas, it is beautiful both in taste and shape, does not boil. After soaking, fill the chickpeas with cold water, put them on the fire and cook for 10 minutes. on high heat and 50 min. on a small fire. Ready chickpeas are washed under cold water.
    Soak the chickpeas in cold water for at least 4 hours. It is best to do this at night, periodically changing the water. Chickpeas, it is beautiful both in taste and shape, does not boil. After soaking, fill the chickpeas with cold water, put them on the fire and cook for 10 minutes. on high heat and 50 min. on a small fire. Ready chickpeas are washed under cold water.
  2. Peel the eggplant. Put in a plate, fill with water and add salt. Let it brew for 30 minutes. We do this in order to get rid of the bitterness and so that the eggplant does not absorb a large amount of oil in the future.
    Peel the eggplant. Put in a plate, fill with water and add salt. Let it brew for 30 minutes. We do this in order to get rid of the bitterness and so that the eggplant does not absorb a large amount of oil in the future.
  3. Then dry the eggplants with a towel.
    Then dry the eggplants with a towel.
  4. Pour olive oil into the pan and fry the eggplant over high heat, stirring constantly for 3 minutes. We don't add much oil. The photo shows that my pan is almost dry.
    Pour olive oil into the pan and fry the eggplant over high heat, stirring constantly for 3 minutes. We don't add much oil. The photo shows that my pan is almost dry.
  5. Then add soy sauce, lemon juice and garlic to the eggplant. I used garlic powder. Reduce the heat and keep under the lid for 5 minutes.
    Then add soy sauce, lemon juice and garlic to the eggplant. I used garlic powder. Reduce the heat and keep under the lid for 5 minutes.
  6. We use any greens to taste, but there should be a lot of them. I use parsley, coriander will go well with this salad.
    We use any greens to taste, but there should be a lot of them. I use parsley, coriander will go well with this salad.
  7. In a salad bowl, mix chickpeas, eggplant and herbs. Mix thoroughly and allow to infuse a little. We do not add any dressing, as the eggplant gives the salad everything you need.
    In a salad bowl, mix chickpeas, eggplant and herbs. Mix thoroughly and allow to infuse a little. We do not add any dressing, as the eggplant gives the salad everything you need.

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