Wednesday, October 15, 2014

Eggplant and chickpea salad

A filling salad with its quality highly dependent on the quality of tomatoes one manages to hunt down. I got these Roma tomatoes from a local farmer, so they were delicious.

0.5 cup wheat berries
0.5 cup raw chickpeas
1 large eggplant
1 tbsp olive oil
0.5 tsp ground cumin
0.5 tsp ground sumac
2 tomatoes
2 tbsp flat leaf parsley
0.25 lemon juice
2 tbsp za'atar spice blend
0.25 cup Feta cheese crumbled

Soak the chickpeas and the wheatberries in twice their volume of water in separate pots overnight. Rinse, drain and cook with a pinch of salt and pepper for an hour in opened pots. Check if soft.

Preheat the oven to 400F. Cut the eggplant into 0.5-inch cubes. Place on a baking tray and drizzle with olive oil, sprinkle with 0.5 tsp sumac and 0.5 tsp cumin. Toss to coat. Bake for 20-30 minutes, until golden brown and soft.

Mix cooked chickpeas and wheatberries, diced tomatoes, eggplant minced parsley, olive oil, lemon juice and Za'atar. Sprinkle with Feta cheese right before serving. I enjoyed it at room temperature best.

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