Moroccan aubergine and chickpea salad

Name: Moroccan aubergine and chickpea salad
Prep time: 40 min
Total time: 85 min
Yield: 2
Ingredients: 1 tbsp raisins; 4 apricots; 2 aubergines; 1 ½ kg organic lemons; 2 garlic cloves; 1 tsp paprika; 100 g rocket; ¼ lemons; 1 tbsp white balsamic vinegar; 2 tbsp olive oil; 140 g chickpeas; 3 tsp harissa; coarse sea salt; 1 tsp ground cumin; 1 tsp turmeric; 1 tsp salt; some thyme sprigs; 1 tsp cinnamon

main dish vegetable dishes Christmas

Total: 1 hr 25 min. | Active: 40 min.

vegan, lactose-free, gluten-free

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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.

Fanny Frey - fannythefoodie

Ingredients

for 2 person

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

Aubergines
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

Dressing
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)

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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