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Ingredients for Cooking Chickpeas with Eggplant
- Chickpeas 200 grams
- Eggplant 2 pieces
- Lemon 1 piece
- Parsley 1 bunch
- Green onion 1 bunch
- Tomatoes 4-5 pieces
- Dried thyme 1 teaspoon
- Olive oil optional
- Worcestershire sauce 2-3 tablespoons
- Main ingredients: Eggplant, Tomato, Greens
Salad bowl, frying pan, kitchen knife, cutting board, tablespoon, spatula, saucepan.
Step 1: Cook Chickpeas
Soak the chickpeas overnight, then change the water and boil for 40-60 minutesto softness. After cooking, drain the chickpeas and let cool.
Salt in the process of cooking chickpeas is not necessary.
Step 2: chop the eggplant.
Rinse and cut eggplant in circles, thick 0.5 - 0.7 cm.
Sprinkle slices of vegetables with coarse salt and leave on 10-15 minutesto remove the bitterness. Drain after the juice, rinse the eggplant and pat dry with napkins.
Step 3: fry the eggplant.
Mix Worcestershire sauce with olive oil and add dried thyme.
Brush with the resulting marinade each eggplant slice on all sides.
Fry the eggplant in the marinade in a dry frying pan (the butter is in the marinade) until golden brown on both sides.
Make sure that the slices of vegetables are well prepared and inside. To do this, they need to be fried at least 2-3 minutes on each side over high heat.
After frying, place the eggplants on a plate and let them cool.
Step 4: prepare other vegetables.
Wash onions, tomatoes and parsley, pat dry and cut into small cubes.
Step 5: mix chickpeas with eggplant.
Cut cooled eggplant slices into quarters.
Mix all the prepared ingredients in a salad bowl. Pour lemon juice and olive oil, add salt to taste. Stir again and serve.
Step 6: serve the chickpeas with eggplant.
The chickpea and eggplant salad is hearty and nutritious, so you can serve it as a main course. It is tasty and healthy. You can add pepper or aromatic herbs to your taste if you wish.
Enjoy your meal!
- For dressing this salad, you can use aromatic vegetable oil to your taste.