Salad with crab sticks and vegetables
2020-08-13 / test@t
Eggplant, chickpeas and onions
Sometimes the side dishes are so good that they can act as a full-fledged independent dish. But at any time, you can add meat or fish to them, and you get a hearty lunch or dinner.
Ingredients
- 2 large eggplants
- extra virgin olive oil
- 1 red onion
- 400 g canned chickpeas
- 1 tbsp. l. flower honey
- juice of 1 lemon
- 1 tsp. paprika and cumin
- 4-5 sprigs of cilantro
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Step 1
Cut the eggplant lengthwise into 1 cm slices. Using a brush, brush on both sides with oil. Season with salt and pepper. Place on wire rack. Bake in the oven at 200 ° C for 10 minutes.
Step 2
Throw the chickpeas on a sieve. Add to onions. Stir and heat for another 1-2 minutes. Add honey, lemon juice, paprika and cumin. Stir. Warm up for 30-60 sec. Remove from heat.
Step 3
Cut the eggplants into large pieces. Toss in a bowl with the contents of a skillet and finely chopped cilantro. Season with salt and pepper. Serve hot.
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