Chickpeas are soaked in cold water for at least 4 hours. It is best to do it at night, periodically changing the water. After soaking chickpeas pour cold water, put on fire and cook for 10 min. on high heat and 50 min. on low heat. Ready chickpeas washed under cold water.
Eggplant peel. Put in a plate, pour water and add salt. Give to infuse for 30 minutes. Do this in order to get rid of bitterness and eggplant to further absorb a large amount of oil.
Then dry the eggplant with a towel.
In a pan pour olive oil and fry the eggplant over high heat, stirring constantly for 3 min. Oil not much added. The photo shows that I have almost dry pan.
Then add soy sauce, lemon juice and garlic to the eggplants. I used garlic powder. Reduce the heat and keep under cover for 5 minutes.
Use any herbs to taste, but it should be plenty. I use parsley, it’ll go well with this cilantro salad.
In salad bowl mix chickpeas, eggplant and greens. Mix thoroughly and allow to infuse a little. No gas station is not added, as the eggplant gives the salad is everything you need.