Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Salted lemons
Aubergines
Harissa chickpeas
Dressing
Serving and garnishing
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.
Aubergines
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.
Dressing
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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