Eggplant And Chickpea Salad - Recipe With Photo

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Eggplant And Chickpea Salad - Recipe With Photo
Eggplant And Chickpea Salad - Recipe With Photo


Eggplant - 2 pcs.

Sweet pepper - 2 pcs.

Tomatoes - 2 pcs.

Chickpeas - 200 g

Fresh cilantro - a few twigs

Green onion - 3 stalks

Young garlic - 3 cloves

Soy sauce - 2 tablespoons

Vegetable oil - for frying

Lemon juice - as needed

Black pepper - to taste

Ground coriander - 0.5 tsp

  • 90 kcal
  • 30 min.
  • 30 min.

Photo of the finished dish

Step by step recipe with photo

I suggest making one of my favorite warm eggplant salads. Along with eggplants, I really like chickpeas, boiled or canned from a jar, no difference. The combination of these products creates a hearty, aromatic and delicious salad.

If your eggplants are bitter, then cut into pieces, they should be covered with salt, then rinsed and dried. Only sweet eggplants grow in Uzbekistan, there is no need to soak and wash them.

To prepare a warm salad with eggplant and chickpeas, take all the products on the list. I have already boiled chickpeas in advance.

Lightly peel young eggplants and cut into rather large pieces.

In the same way, without chopping, chop the bell peppers.

Cut juicy tomatoes into octuplets. I came across awesomely tasty tomatoes, like from the garden, sweet and with the right sourness.

Deep-fry the eggplants over high heat. To do this, take not a frying pan, but a convenient deep ladle, pour oil over 2 fingers and heat it. Dip eggplant slices in oil in batches, fry, stirring occasionally, for an even crust. Eggplants are fried quickly and do not take too much oil. I got 3 games. Place the finished eggplants on a napkin to remove the oil. If desired, during frying, you can sprinkle the eggplant with fine salt, a little bit.

Do the same with pepper. You have to be careful here, pepper is very sprinkled during frying, prepare a lid. Fry the peppers for 2 minutes, it should remain slightly crispy, lay on a napkin.

In a convenient salad bowl, mix fried vegetables, tomatoes, boiled chickpeas. Add chopped cilantro and green onions, squeeze garlic, sprinkle with coriander and pepper, add soy sauce.

Mix everything, and the salad with eggplant and chickpeas is ready. If necessary, add salt to taste and add lemon juice if desired. The salad can be served immediately, it tastes good even after a couple of hours.

Enjoy your meal!

A couple more recipes for a warm salad with eggplant

Fried eggplants with tomatoes and herbs

  • Warm eggplant salad "Riddle"

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