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Roasted Aubergine & Chickpea Salad with Feta | Summery After-Work Cooking
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Quick
Knuspr-Küche
Ein aromatischer Sommer-Salat aus gerösteten Auberginen, knusprigen Kichererbsen, cremigem Feta und Knusper-Pinienkernen. Perfekt als leichtes Feierabendgericht oder Beilage.
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with baking paper.
Wash the aubergines and cut them into approx. 2 cm cubes. Rinse the chickpeas and drain thoroughly.
Roasting & Serving
Spread the aubergine cubes and chickpeas on the baking sheet, drizzle with 2 tbsp of olive oil, season with salt and pepper, and toss well. Roast in the oven for approx. 20–25 minutes until golden brown.
Chef's tip
For an oriental twist, a little cumin or pomegranate molasses also goes wonderfully with the salad.
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