Hot Salad with Vegetables and Chickpeas
Salads • Indian
Description
Hot Salad with Vegetables and Chickpeas
Ingredients
- Eggplant 1 piece
- Red Onion ½ head
- Cherry Tomatoes 5 oz
- Chickpeas 5 oz
- Garlic 2 cloves
- Basil 3 sprigs
- Olive Oil 5 tablespoons
- Balsamic Vinegar 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Soak the chickpeas overnight, then boil until tender in water without salt, about 30 minutes. Drain.
Step 2
Peel the eggplant and cut it into cubes, then place it in a sieve and generously salt it.
Step 3
Leave for 20 minutes, then rinse under running water and pat dry.
Step 4
In a deep skillet, heat 3 tablespoons of olive oil and add the eggplant. Sauté over high heat, stirring occasionally, until the eggplant starts to brown.
Step 5
Add the onion, sliced into half rings, and the crushed garlic, and sauté everything together for another minute.
Step 6
Once the onion softens slightly, add the halved tomatoes, mix, and heat everything together.
Step 7
Remove from heat, add the chickpeas and basil leaves. Pour in the balsamic vinegar and the remaining olive oil.
Step 8
Season with salt to taste and freshly ground black pepper.
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