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Aubergine & Chickpea Salad | With Feta & Tahini
(0)
30 min
Quick
Knuspr-Küche
Ein orientalisch angehauchter, lauwarm genossener Sommer-Salat mit cremiger Tahin-Soße, würzigem Feta und knusprig gerösteten Auberginen und Kichererbsen. Perfekt als leichtes Feierabendgericht!
Ingredients
Preparation method
Preparation & Roasting
Preheat the oven to 200 °C top/bottom heat. Wash the aubergines and cut into approx. 2 cm cubes. Rinse the chickpeas in a sieve and pat dry well.
Spread the aubergine cubes and chickpeas on a baking sheet lined with baking paper. Mix with 30 ml of olive oil, cumin, salt, and pepper. Roast in the oven for about 20–25 minutes until golden brown and crispy.
Dressing & Serving
For the dressing, mix the tahini with the juice of half a lemon, finely chopped garlic, and 2–3 tbsp of lukewarm water until smooth. Season to taste with a pinch of salt and pepper.
Chef's tip
Serving tip: Tastes great lukewarm or cold. Also makes a fantastic side dish for barbecues or elevated with fresh mint leaves.
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