Food Recipes Hub

Salad with Eggplant and Chickpeas Recipe

I offer a simple and hearty salad. It can be cooked with boiled or canned chickpeas.

Servings

Cook Time

20minutes

Servings

Cook Time

20minutes

Ingredients

Instructions

Cut eggplant and pepper into cubes. If your eggplants are bitter, then cut them into pieces, they should be salted, then washed and dried. Eggplants are mine, soaking and washing is not necessary, there is no bitterness in them.
Cut the tomato into slices.
Deep-fry the eggplants over high heat in a cauldron. Preheat the oil. Dip eggplant slices in butter in portions, fry, stirring, until a homogeneous crust forms. Eggplants are fried quickly, and they do not take very much oil. Put the finished eggplants on a napkin to remove the oil. If desired, during baking, you can sprinkle eggplants with fine salt, just a little.
Do the same with pepper. Be careful! Pepper turns out juicy and splashes when frying, cover the cauldron with a lid. Fry the pepper for 2 minutes, it should remain slightly crispy, then put it on a napkin.
In a large bowl, put the fried vegetables, tomatoes, boiled chickpeas (soaked overnight in cold water. Boil in a pressure cooker for 30 minutes, clean). Add the chopped parsley and green onion, squeeze out the garlic, sprinkle with coriander and pepper and pour in the soy sauce.
Mix everything together, and the salad with eggplant and chickpeas is ready. If necessary, add salt to taste and, if desired, add lemon juice. The salad can be served immediately, it becomes delicious after a couple of hours.