Wednesday, April 09, 2008

Eggplant Salad With Chickpea

1 kg. eggplant
1 glass of chickpea
red pepper cooked in hot ashes or over live coals
onion (i don't know how to call fresh ones, click the word and see what it looks like)
for the sauce;
olive oil
lemon juice
red pepper


Cook the eggplants in the oven or on the fire with their skin. Then split them down in the middle by a knife, after that take the inside of the eggplants out with the help of a spoon.
In an another pan, boil the chickpea and then mix it with the eggplants.
Chop the parsley, fresh onions and the red peppers cooked in hot ashes or over live coals. Then add all these materials to eggplant+chickpea mixture.
Then prepare the sauce by mixing the materials that I had wrote above for the sauce. And split the sauce to the salad. Put it in the fridge then serve the salad cool.

Original post is here;

1 comment:

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