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⭐️ Eggplant salad is an easy and delicious recipe made with roasted or air-fried eggplant, chickpeas, and other crunchy seasonal vegetables. It's perfect as a make-ahead meal, for potlucks, and picnics.
⭐️ Ingredients
2 medium eggplants + 2 teaspoon olive oil, ⅓ teaspoon salt, ¼ teaspoon pepper for roasting
1 can (15 oz) chickpeas or 1½ cups of cooked chickpeas (drained)
1 cup cherry tomatoes (chopped)
1 cup zucchini or cucumber (sliced)
½ cup black olives (sliced)
½ cup red onion (chopped)
1 cup yellow bell pepper (diced)
⅓ cup parsley (finely chopped)
½ pound pasta (optional) rotini, fusilli, penne, bow-ties
For the dressing
2 - 3 tablespoons extra virgin olive oil
2 - 3 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon black pepper
Metric:
1100 grams eggplants + 2 teaspoon olive oil, ⅓ teaspoon salt, ¼ teaspoon pepper for roasting
230 grams chickpeas or 1½ cups of cooked chickpeas (drained)
160 grams cherry tomatoes (chopped)
130 grams zucchini or cucumber (sliced)
50 grams black olives (sliced)
60 grams red onion (chopped)
130 grams yellow bell pepper (diced)
10 grams parsley (finely chopped)
230 grams pasta (optional) rotini, fusilli, penne, bow-ties
For the dressing
40 grams extra virgin olive oil
45 grams lemon juice
3 grams salt
2 grams black pepper
BAKE eggplants in the oven for 20 minutes at 430°F or 220°C.
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
