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Chickpea eggplant salad with feta and tomatoes
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Preparation time:
20 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
689
Calories
37 g
Carbohydrates
21 g
Protein
45 g
Fat
Ingredients:
 | Olive oil | 2 Teaspoon |
 | Vine tomatoes (fresh) | 125 g |
 | Arugula (fresh) | 20 g |
 | Eggplant (fresh) | ½ (170 g) |
 | Garlic (fresh) | ⅞ (2,5 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Rosemary (fresh) | 1 Pinch(s) |
 | Chickpeas (canned) | 100 g |
 | Feta, sheep cheese, shepherd cheese (approx. 30% fat) | 40 g |
 | Sesame, sesame seeds (dried) | ½ Teaspoon |
 | Raisins | 15 g |
 | Mustard, mustard (hot) | ½ Tablespoon |
 | Lemon juice | 1 ½ Teaspoon |
 | Chili flakes | 1 Pinch(s) |
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Preparation:
Step 1:
Clean, wash and slice the eggplants. Heat some oil in a frying pan and fry the eggplant slices in it over medium heat for 5-7 minutes on both sides until golden brown. Season with salt, pepper as well as chili flakes.
Step 2:
Rinse and drain the chickpeas. Peel and finely chop the garlic. Heat the oil in a frying pan and fry the chickpeas, raisins, garlic and sesame seeds for 4 minutes. Season with salt and pepper.
Step 3:
For the dressing, wash the rosemary, shake dry and finely chop the needles. Mix oil with lemon juice, mustard, salt, pepper and rosemary.
Step 4:
Crumble the feta. Wash the ruccola and shake dry. Clean, wash and quarter the tomatoes. Arrange the eggplant slices with chickpeas, tomatoes, arugula and feta. Drizzle with the dressing and serve.
Macronutrient distribution:
The recipe Chickpea eggplant salad with feta and tomatoes is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Peeler
Stove
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