Chickpea and roasted eggplant salad recipe
- Cuisine: Modern Australian
This is great with a piece of grilled fish, like barramundi.
This is a restaurant-kitchen sized serving
Reduce quantities accordingly
V1kg chickpeas, soaked overnight and cooked till tender
1 large eggplant
1 tsp roasted garlic
5 cloves garlic (shaved julienne)
1.5 tsp preserved lemon, finely chopped
2 celery hearts (chopped finely and the baby leaves added)
3 tbsp baby capers (chopped over roughly)
8 green chillies (chopped seeds out)
450ml lemon, mustard, garlic, sea salt, extra virgin oil, lemon juice and sherry vinegar Vinaigrette
2 bunches tarragon (picked & 1/2 chopped over)
1 bunch mint (picked and torn)
2 bunches parsley (picked and torn)
1 bunch chervil
Black pepper and sea salt to taste
Cut eggplant into thick discs, oil evenly in bowl and season. Place on heavy metal trays on non stick paper and bake for 20-25 minutes on 220c.
Allow to cool slightly, cut in to quarters and leave at room temperature.
Mix hot chickpeas, garlic, preserved lemon, celery hearts, capers, vinaigrette and chillies in a large bowl. Taste and season.
Allow to cool slightly for a few minutes then add the herbs.
Stir through until evenly combined and serve with chervil garnish.
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