Chickpea and aubergine salad: light and complete meal

Baked eggplant salad: light, complete and perfect as a main dish without meat or accompaniment

Chickpea salad with aubergines

Synopsis: light, tasty and practical: eggplant salad of chickpeas with aubergines such as dish or accompaniment

By Manu Boffino and Cris Muratoria, from Bake and Cake Gourmet

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Portion: 2

PAUSE TIME: 00:40

Total preparation time: 01:00 time to immerse the chickpeas (optional)

Tools: 1 table, 2 bowls, 1 sieve, 1 pan or refractory (optional), 1 pressure cooking (optional)

Equipment: Conventional + Airfryer (Optional)

Ingredients:

Chickpea salad with aubergines:

• 180 g of pre-cott chickpeas (vacuum or pickles)
• 1 large aubergine (s)
• ½ full red chilli pepper
• 8 whole cloves of garlic
• 3 tablespoons of olive oil + a little more to fat
• 1 tablespoon of balsamic vinegar (optional)
• parsley to taste
• gets up to taste
• pepper to taste

Finalization:

• Basil – leaves (optional)

Pre-repair:

1. The above quantities are served the salad as a main dish, for follow-up or entrance, divide them by 2.
2. If you use dry chickpeas, reduce the quantity (use 45% of the original quantity of pre-cott chickpeas) and immerse yourself for 8 hours. Cook until it is soft.
3. If you use a cooked or pickled void, drain well.
4. Separate the tools and ingredients from the recipe.
5. Preheat the oven to 220 ° C or Airfryer at 200 ° C.
6. Wash and dry the aubergines and chilli pepper. With a fork or a knife, prepares 2 to 3 holes in the aubergine to prevent to burst out while it is coincreated.
7. Wash, dry and cut the parsley and set aside on paper towels.

PREPARATION:

How to cook the vegetables and prepare the salad:

1. Arrange the aubergines, peppers and garlic and peel in a baking tray or directly on the airproof basket, season with a drizzle of olive oil and mix so that they get fat.
2. Bake in a preheated oven at 220 ° C for 35-40 minutes or to airport at 200 ° C for 25-30 minutes, turning halfway through the time: the vegetables should be very soft and with the slightly toasted shell.
3. Remove from the oven or from an ads and let it cool.
4. After the warning, remove the skin from the pepper, discard the seeds and the white parts and cut them into cubes.
5. Remove the eggplant bark (optional) and cut into small pieces.
6. Put the vegetables in a bowl, squeeze the cooked garlic teeth and mix.

How to season and assemble the salad:

1. For a softer consistency, remove the skin from the chickpeas (optional).
2. Add the chickpeas and the shiny parsley to the oven vegetables.
3. In a bowl add salt, pepper, olive oil and balsamic vinegar (optional) and beats to homogenize.
4. Sprinkle the salad with 2/3 of the sauce and mix well until all the ingredients are well incorporated.
5. Serve the hot or refrigerator salad for at least 30 minutes to a more intense and aromatic cold version.

Finishing and assembly:

1. Serve the Chickpea salad with aubergines Hot, cold or ambient temperature in a Salador or directly on the plates.
2. Sprinkle with the remaining sauce and finish with basil flyers if you prefer.
3. Serve as the main vegetarian dish, monitoring or filling of compresses or sandwiches.

Extra suggestions:

1. See other salads and recipes appetizers with aubergines here.
2. If served cold, it becomes even tastier after a few hours in the refrigerator.
3. Ideal for those looking for light, nutrients and practical meals.
4. To turn into an appetizer, serve with toast or slices of grilled bread. If you prefer, Create your https://bakeandcakegoOOumet.com.br/receitas/pao-em-glutegluten -free bread.
5. For a smoked version, cook the vegetables directly on the oven grid or in the mouth of the stove.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.