Description
The combination of roasted eggplant, chickpeas, and tomatoes creates a hearty and flavorful salad that is both satisfying and nutritious. This dish is perfect for those looking for a healthy and delicious meal that is easy to prepare.
The roasted vegetables add a depth of flavor, while the fresh parsley and vinaigrette bring a refreshing touch. This salad is versatile and can be enjoyed as a main dish or a side. Whether you’re hosting a summer barbecue or looking for a quick lunch option, this Roasted Eggplant Salad is sure to impress.
Ingredients
500 g eggplants
100 g uncooked millet or quinoa
360 g tomatoes
360 g cooked chickpeas (canned)
4 cloves garlic
1 bunch parsley
Olive oil
Instructions
Preheat the oven to 200°C (fan setting).
Slice the eggplant into thin rounds and place them on a baking sheet.
Quarter the tomatoes and add them to the baking sheet.
Add the whole (peeled) garlic cloves and chickpeas.
Season with salt and generously drizzle everything with olive oil.
Roast in the oven for 25 minutes.
Meanwhile, cook the millet or quinoa according to package instructions. Rinse with cold water once done.
Once the vegetables have cooled, mix them with the cooked millet or quinoa.
Garnish with chopped parsley.
Dress with your favorite vinaigrette (suggested: sun-dried tomato and balsamic vinaigrette).
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 220 kcal