| Cook Time | 40 minutes |
| Servings |
Ingredients
- 200 gram Chickpeas (boiled)
- 1 piece Eggplant
- 1 bunch Parsley
- Salt to taste
- 2 cloves garlic
- 2 tbsp Lemon juice
- Sweet paprika to taste
Ingredients
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Instructions
- Chickpeas I cook in advance and immediately a kilogram. The leftovers are distributed in bags and frozen when necessary, the laptop is always at hand.
- Cut the eggplant coarsely, add salt, and let stand for 15 minutes. Then rinse and squeeze.
- Fry until golden brown.
- Refill:squeeze out the garlic, add salt, paprika and lemon juice.
- Mix the chickpea and the eggplant, chop and add the parsley. Pour the dressing and let it brew for a couple of hours.
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