Aubergine, Chickpea and Feta Salad
- ⏱ 50 minutes
- Medium
- Serves 2
- 👥 2-cook recipe
Roasted aubergine glazed with honey and pomegranate molasses is served over seasoned chickpeas with onion, feta and mint.
This recipe, inside the app
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Aubergine, Chickpea...
0/0
COOK 1COOK 2
1Mise en place
2Mise en place
Prep 1 lemon: juice
3Plate and serve
+ 11 more steps in the app
Aubergine, Chickpea...
0/0
COOK 2COOK 1
1Mise en place
Prep 1/4 red onion: finely slice
Prep 60 g feta: crumble
2Mise en place
3Plate and serve
+ 11 more steps in the app
Ingredients
- 1 large aubergine
- 400 g chickpeas (drained and rinsed)
- 1 pinch cumin
- 1 tbsp mint (washed and chopped)
- 1/4 red onion (finely sliced)
- 1 lemon (juiced)
- 1.5 tbsp pomegranate molasses
- 1 tbsp liquid honey
- 60 g feta (crumbled)
- salt, to taste
- pepper, to taste
- olive oil, to taste
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Mise en place
- COOK 1 Prep 1/4 red onion: finely slice
- COOK 1 Prep 60 g feta: crumble
Meanwhile…
- COOK 2 Prep 1 lemon: juice
2. Preheat the oven
- COOK 2 Preheat the oven to 375°F convection
3. Cut the aubergine
- COOK 1 Cut off the aubergine stem, cut it into 8 wedges lengthwise
- COOK 1 Cut each wedge into 3 equal pieces
4. Season the aubergine
- COOK 1 In a large bowl, mix the aubergine, cumin, salt, pepper and plenty of olive oil
- COOK 1 Transfer to a metal baking tray, setting the mixing bowl aside for later, and roast for approximately 20-25 minutes, until golden brown and completely cooked
5. Wash the mint
- COOK 2 Wash the mint
6. Prepare the chickpeas
- COOK 1 Drain and rinse the chickpeas
7. Season the onion
- COOK 2 In a small bowl, add the onion, season generously with salt and lemon juice, and set aside
🤝 Cook 1 hands over the red onion.
8. Season the chickpeas
- COOK 1 Meanwhile, mix the chickpeas, chopped mint, olive oil, a little lemon juice and salt to taste
🤝 Cook 2 hands over the mint.
9. Glaze the aubergine
- COOK 2 Return the aubergine to the mixing bowl and stir through the honey and pomegranate molasses
- COOK 2 Return it to the baking tray and bake for 3-6 minutes, until the glaze has thickened
🤝 Cook 1 hands over the aubergine.
10. Plate and serve
- BOTH Put the chickpeas in a serving dish, top with the aubergine, drained onion, feta and mint leaves
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