Moroccan aubergine and chickpea salad

Moroccan aubergine and chickpea salad

Total: 1 hr 25 Min. | Active: 40 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 430 kcal
, Fat: 23 g
, Carbohydrate: 38 g
, Protein: 11 g

Salted lemons are commonly used in Moroccan cuisine in particular. They give dishes a lovely hint of lemon. They're not easy to find, so I make my own. It takes 3-4 weeks until they're ready to eat. Harissa is a slightly hot spicy paste used in Moroccan cuisine. I enjoy using it to give a dish just the right amount of spicy heat.


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Salted lemons

1 ½kg organic lemons
coarse sea salt
2 garlic cloves
some thyme sprigs


2 aubergines, sliced across in half and lengthways in slices
2tbsp olive oil
1tsp harissa
1tsp salt
¼ preserved lemon, cut into slices

Harissa chickpeas

140g chickpeas, cooked
1tsp harissa
1tsp olive oil
1tsp paprika
1tsp turmeric
1tsp salt


1tsp harissa
1tsp cinnamon
1tsp ground cumin
1tsp salt
1tbsp olive oil
1tbsp white balsamic vinegar

Serving and garnishing

100g rocket
4 apricots, fresh or frozen
1tbsp raisins (light brown)
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How it's done

Salted lemons

Press half of the lemons. Cut the remaining fruit into quarters, but don't cut them all the way through. Fill them with sea salt and layer and press into a preserving jar (approx. 1 litre) that has been rinsed in hot water. Cover with lemon juice. Add the garlic and thyme. Close the jar. Age in the fridge: 3-4 weeks.


Mix the aubergines well with the olive oil, harissa, salt and lemons. Spread across a tray.

Bake for approx. 30 mins. in the centre of an oven preheated to 180°C.

Harissa chickpeas

Mix the chickpeas with the rest of the ingredients, marinate for 15 mins. Add to the aubergines on the tray and bake together for 15 mins.


Mix all the ingredients together.

Serving and garnishing

Spread the rocket out on a plate, place the aubergines and chickpeas on top, halve the apricots, pit them, halve them again and place on the plate, scatter over the raisins, and drizzle over the dressing.

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