Recipe
Marinated Roast Brinjal And Chickpeas Recipe
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Leonora5 / All my dishes 12 months ago
Lovely salad or side dish on a warm day
Prep:20m Cook:15m Servings:4
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 Leonora5 |
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Fans
Ingredients
- 1 kg aubergines (brinjals)
- 150 ml olive oil
- 10 ml cumin seeds
- 10 ml fennel seeds
- 2 ml dried chilli, crushed
- 2 cloves garlic, crushed
- 60 ml parsley, freshly chopped
- 60 ml basil, freshly chopped
- 75 ml fresh lemon juice
- 300 g canned chickpeas, drained
- 3 red peppers, roasted, peeled and cut into thick strips
Directions
- Cut the brinjals into 1 cm thick slices.
- Brush with olive oil and roast in a preheated 200 ºC oven,
- Turn after 10 minutes, until both sides are golden.
- Cut the slices into quarters.
- Combine the cumin, fennel and chilli in a frying pan and toast until fragrant.
- Pound with a pestle and mortar.
- Combine the mixture with garlic, herbs, lemon juice and 125 ml olive oil.
- Add salt and freshly ground black pepper to taste.
- Mix the chickpeas, brinjal and peppers in a bowl and pour in the marinade. Cover and refrigerate overnight.
- Bring to room temperature before serving.
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juels 12 months ago said:
OMG, how delicious and wonderful!!!
lacrenshaw 12 months ago said:
Ooooooooooooooh! Thank you so much, leonora. Here comes a 5.
Lorraine
jimrug1 12 months ago said:
This is very similar to a salad my family makes... Sounds wonderful. I am a sucker for anything with chick peas or eggplant. Thanks for sharing... Jim
uk2nyc 11 months, 2 weeks ago said:
You know.. no one else would know what Brinjals are.. they are such a Anglo-Indian name.. we used the same term in our family.. Thanks for the wonderful recipe.. ill post a portuguese-indian recipe call brinjal Bharta soon.. its wonderful!
Thanks,
Richard