Marinated Roast Brinjal And Chickpeas
From leonora5 15 years ago
- 15 minutes to make
- Serves 4
Lovely salad or side dish on a warm day
Ingredients
- 1 kg aubergines (brinjals) shopping list
- 150 ml olive oil shopping list
- 10 ml cumin seeds shopping list
- 10 ml fennel seeds shopping list
- 2 ml dried chilli, crushed shopping list
- 2 cloves garlic, crushed shopping list
- 60 ml parsley, freshly chopped shopping list
- 60 ml basil, freshly chopped shopping list
- 75 ml fresh lemon juice shopping list
- 300 g canned chickpeas, drained shopping list
- 3 red peppers, roasted, peeled and cut into thick strips shopping list
How to make it
- 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.
People Who Like This Dish 5
- momo_55grandma Mountianview, AR
- tree Christchurch, NZ
- misslizzi Philadelphia, PA
- lacrenshaw Horsham, PA
- juels Clayton, NC
- leonora5 Kleinemonde, ZA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 4 people-
OMG, how delicious and wonderful!!!
juels
in Clayton loved it
-
Ooooooooooooooh! Thank you so much, leonora. Here comes a 5.
Lorraine
lacrenshaw
in Horsham loved it
Reviews & Comments 4
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "