Description
A healthy and flavorful salad featuring roasted eggplant, chickpeas, and Moroccan spices, perfect for a light meal or side dish.
Ingredients
- 1 large eggplant, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- Salt to taste
- 1 lemon, juiced
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced eggplant with olive oil, cumin, paprika, turmeric, cinnamon, cayenne, and salt.
- Spread on a baking sheet and roast for 25 minutes.
- Add chickpeas to the baking sheet and roast for 10 more minutes.
- Transfer to a bowl, mix in lemon juice and parsley.
- Serve warm or at room temperature.
Notes
- Adjust spices to your taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Salad
- Method: Roasting
- Cuisine: Moroccan