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Print Recipe
 Chickpea Salad with Eggplant Recipe
This salad is very easy to prepare, it consists of healthy ingredients. Suitable for those who adhere to a healthy diet, fasting and vegetarians. It's also very nice.
Course Dinner Dishes, Holiday Food Ideas
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas
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 on fire and cook for 10 minutes. cook over high heat for 50 minutes. 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 on fire and cook for 10 minutes. cook over high heat for 50 minutes. on a small fire. Ready chickpeas are washed under cold water.
  2. Peel the eggplant. Put it on a plate, cover with water and salt. Let it brew for 30 minutes. We do this in order to get rid of bitterness and so that eggplants do not absorb a large amount of oil in the future.
    Peel the eggplant. Put it on a plate, cover with water and salt. Let it brew for 30 minutes. We do this in order to get rid of bitterness and so that eggplants do 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 a frying pan and fry the eggplants over high heat, stirring constantly, for 3 minutes. We don't add a lot of oil. The photo shows that my frying pan is almost dry.
    Pour olive oil into a frying pan and fry the eggplants over high heat, stirring constantly, for 3 minutes. We don't add a lot of oil. The photo shows that my frying pan is almost dry.
  5. Then add soy sauce, lemon juice and garlic to the eggplant. I used garlic powder. Reduce the heat and simmer 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 simmer under the lid for 5 minutes.
  6. We use any greens to taste, but there should be a lot of them. I use parsley, cilantro is good for this salad.
    We use any greens to taste, but there should be a lot of them. I use parsley, cilantro is good for this salad.
  7. In a salad bowl, mix chickpeas, eggplants and herbs. Mix thoroughly and let it brew a little. We don't add any dressing, as eggplants give the salad everything you need.
    In a salad bowl, mix chickpeas, eggplants and herbs. Mix thoroughly and let it brew a little. We don't add any dressing, as eggplants give the salad everything you need.
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