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🥗 Roasted Eggplant Tomato Salad with Chickpeas and Feta

610 kcal · 30 min · 4 servings

Ingredients

• 1 eggplant
• 6 tbsp olive oil
• chili flakes
• salt
• pepper
• 200 g chickpeas (can; drained weight)
• 1 clove garlic
• 30 g raisins
• 1 tbsp sesame seeds
• 1 sprig rosemary
• 3 tbsp lemon juice
• 1 tsp mustard
• 50 g feta
• 1 handful arugula
• 250 g vine tomato

Instructions

1. 1. Wash the eggplant thoroughly.
2. 2. Slice the eggplant into rounds.
3. 3. Heat two tablespoons of oil in a pan.
4. 4. Fry the eggplant slices over medium heat for five to seven minutes.
5. 5. Turn the slices until they are golden brown on both sides.
6. 6. Season the fried eggplants with chili flakes, salt, and pepper.
7. 7. Rinse the chickpeas under cold water.
8. 8. Let the chickpeas drain well.
9. 9. Peel the garlic clove.
10. 10. Chop the garlic finely.
11. 11. Heat one tablespoon of oil in a separate pan.
12. 12. Add the chickpeas, garlic, raisins, and sesame seeds to the pan.
13. 13. Fry the mixture for four minutes.
14. 14. Season the chickpea mixture with salt and pepper.
15. 15. Wash the rosemary sprig.
16. 16. Shake the rosemary dry.
17. 17. Chop the rosemary needles finely.
18. 18. Whisk the remaining oil with the lemon juice and mustard.
19. 19. Season the sauce with salt and pepper.
20. 20. Stir the chopped rosemary needles into the sauce.
21. 21. Crumble the feta into small pieces.
22. 22. Wash the arugula.
23. 23. Shake the arugula dry.
24. 24. Wash the tomatoes.
25. 25. Cut the tomatoes into quarters.
26. 26. Place the fried eggplant slices in a bowl or on a plate.
27. 27. Distribute the chickpeas, tomatoes, arugula, and feta over the eggplant.
28. 28. Drizzle the salad with the prepared sauce.

Nutrition per serving

• kcal: 610
• Protein: 17 g · Fett/Fat: 43 g · Carbs: 37 g