Ingredients
- 400 g cooked chickpeas, drained and rinsed
- 2 eggplants
- 1 handful of coarse salt
- 1 tablespoon(s) of zaatar
- 3 tablespoons olive oil
- 1 teaspoon(s) of garlic powder
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the juice of 1 lemon
- 1 preserved lemon
- 1/2 bunch of coriander
- 2 spring onions with their stems
Preparation
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Cut the eggplants into cubes. Arrange them in a dish, sprinkle them with coarse salt and let them drain for 20 minutes. Then rinse them carefully, then dry them with absorbent paper. Place them in a salad bowl.
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Preheat the oven to 200°C (gas mark 6-7).
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In a bowl, mix the zaatar with 2 tbsp of olive oil, the garlic and the lemon juice. Pour into the salad bowl and mix thoroughly.
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Place everything on a baking sheet and roast in the oven for 25 minutes, stirring halfway through cooking.
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Cut the preserved lemon into small cubes. Finely chop the coriander and slice the onions.
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In a salad bowl, mix the chickpeas, preserved lemon, coriander and onion, then add the roasted eggplants. Season with salt and pepper and drizzle with the remaining olive oil. Enjoy chilled or warm.
