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:

Betty Bossi Koch-Center

Salted lemons

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


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

Harissa chickpeas

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


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

Serving and garnishing

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

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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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