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
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Aubergine, Chickpea...
0/0
COOK 1COOK 2
1Mise en place
Prep 1 lemon: juice
2Preheat the oven
Preheat the oven to 375°F convection
3Plate and serve
+ 10 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
2Preheat the oven
3Plate and serve
+ 10 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 — each step says who's on it.
1. Mise en place BOTH
- Prep 1/4 red onion: finely slice
- Prep 60 g feta: crumble
- 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
- 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
- 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
- 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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