Roasted Eggplant and Chickpea

Roasted Eggplant and Chickpea


Nut 100 g
Eggplant 2 pieces
Olive oil 4 tablespoons
Cilantro (coriander) 1 bunch
Parsley 4 stalks
Garlic cloves 2
Lemon juice 2 tablespoons
White wine vinegar 1 tablespoon
Seeds of cumin ½ teaspoon
Paprika ½ teaspoon minced
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 mix the dressing with salt. Let stand in the refrigerator for 2 hours.

Roasted Eggplant and Chickpea
Roasted Eggplant and Chickpea

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