Crispy Chickpea Roasted Eggplant Salad
Ingredients
- 2 eggplants
- 6 tablespoons strained yogurt
- 1 clove garlic
- a pinch of salt
- parsley
Topping
- 80g boiled chickpeas
- 4 tablespoons olive oil
- a pinch of salt
- 1 teaspoon red pepper powder
- 1 teaspoon cumin
- a pinch of chili flakes
- a pinch of black pepper
Preparation
Poke a few holes in the eggplants and roast in a preheated oven at 220°C until soft.
Remove the roasted eggplants from the oven, cover them to steam, and after a few minutes, peel and mash them with a knife.
Mix the mashed eggplant, strained yogurt, garlic, and salt in a bowl.
Heat olive oil in a pan, add the boiled chickpeas and spices, and stir constantly until the chickpeas are lightly colored.
Spread the yogurt eggplant mixture on a plate, top with the spiced chickpeas, and sprinkle with parsley.
