Chickpea with eggplant

Chickpea with eggplant


Nut 100 g
Eggplant 2 pieces
Olive oil 4 tablespoons
Cilantro (coriander) 1 bunch
Parsley 4 stalks
2 cloves garlic
Lemon juice 2 tablespoons
White wine vinegar 1 tablespoon
Seeds of cumin ½ teaspoon
Ground Paprika ½ teaspoon
Sea salt to taste


1. chickpeas soaked overnight (or for 4-6 hours). After drain, boil until tender in salted water fresh just 60-90 minutes. Carefully. Do not overcook.
2. Eggplant cut into large cubes and fry in olive oil on all sides until golden brown, add salt and simmer until tender / tender. Cool.
3. cilantro, parsley and garlic, chop, add the paprika, cumin, olive oil, vinegar and lemon juice.
4. chickpeas, eggplant and dressing mix, salt. Let stand in the refrigerator for 2 hours.

Chickpea with eggplant. Recipe:

Posted in Salads
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