Chickpea and Aubergine Salad

Ingredients for Chickpea and Aubergine Salad

• 1/2 a small red onion, finely sliced

• 1 large aubergine, cut in half lengthwise and sliced into thin half moons

• A good glug of extra virgin olive oil

• Juice and zest of 1 lemon

• 2 (375g) cans of chickpeas, drained and rinsed

• 2 large fresh tomatoes

• 1 bunch of fresh parsley, chopped

• 2 teaspoons garlic-infused olive oil

• 1 teaspoon cayenne pepper

• Slivered almonds, to serve

Cover the onion with water and set aside for half an hour—this reduces the harshness of its taste when eaten raw.

Next prepare the aubergine. Spread the half-moon slices out on a baking sheet and brush them with olive oil. Place on a high rack under the grill for 5 minutes, then take out and brush again with a mixture of olive oil and lemon juice—you can make it quite wet, as the aubergine will absorb all the liquid. Place back under the grill until the edges of the slices are slightly blackened and the flesh is soft. Set aside in a large bowl.

On the same baking sheet, spread out the chickpeas and grill until they're golden. Add them to the bowl of aubergine.

Dice the tomatoes into small cubes and add to the bowl along with the parsley, drained red onion slices, garlic oil, cayenne pepper, remaining lemon juice, zest, salt and pepper and mix well. Serve warm, with a sprinkling of slivered almonds.

Avvertenza

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