Ingredients
- 2 eggplants
- 2 tbsp of olive oil
- 1 tbsp red wine vinegar
- 12 cherry tomatoes
- 2 tsp of cumin
- 2 cloves of garlic, pressed
- 1 can of chickpeas
- 2 tbsp of harissa
- 35 gr of fresh chopped parsley
Author of this recipe
Roasted eggplant and garlic is tossed with chickpeas in this Mediterranean salad with tomatoes and fresh parsley.
Preparation
- Preheat oven to 220ºC. Cut eggplant into dices, place in a bowl, drizzle over olive oil, vinegar, cumin, garlic and season.
- Place in the oven, after 15 minutes add the tomatoes and bake for 10- 15 minutes more until the eggplant is tender.
- Allow the eggplant and tomatoes to cool slightly and leave at room temperature in a large bowl.
- Drain the chickpeas in a colander and mix together with the parsley and harissa through the eggplant and tomato mixture.
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