Moroccan Roasted Eggplant and Chickpea Salad
Temps
35 min
Difficulté
facile
Ingrédients
7
Budget
~3-5 €
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Valeurs nutritionnelles
Score santé
Bon · /100
340 kcal
par portion
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Etapes
- 1
Preheat oven to 210°C. Cut the eggplant into cubes and the bell pepper into strips. Arrange on a baking sheet, drizzle with olive oil, and sprinkle with cumin.
5 min
- 2
Roast the vegetables for 20-25 minutes, stirring halfway through, until well browned and tender.
25 min
- 3
Rinse the chickpeas. Mix the harissa with the lemon juice. Combine the roasted vegetables, chickpeas, and sauce in a serving bowl.
5 min
