Even a small trip to the Middle East with this salad which is eaten only with lebanese bread or as an accompaniment to keftas. Eggplant, chickpeas, onions, and a sauce of tomato, served well chilled, a simple recipe and quick, perfect for a lunch at the office or outings picnic the weekend !
Salad oriental eggplant, chick peas and tomato
Ingredients (for 4)
- 2 eggplants
- 1 box average of chickpeas
- 6 fresh tomatoes
- 2 onions
- 6 cloves of garlic
- 30 cl of water
- 1 tbsp of tomato concentrate
- 1 c. c. of zaatar (sumac-sesame-thyme)
- 1 pinch of cinnamon powder
- olive oil
Wash and cut the eggplants into thick discs. Put them to fry in a frying pan 5 minutes with a good drizzle of olive oil.
Meanwhile slice the onions and add to eggplant. Stir and let fry 2 min.
Then add the crushed garlic cloves.
Cut the tomatoes in pieces and add to the mixture, stir and lower the heat. Add the chickpeas, drained.
Then pour in the tomato paste and the water on the mixture and then add the spices and a little salt.
Let it simmer for 15-20 minutes over medium heat.
Enjoy this salad oriental rather cold.