Baked Harissa, Eggplant & Chickpea Salad – Sabato
Spicy and aromatic, our Julie Le Clerc harissa is the perfect match to smoky, seared eggplant. Tossed with El Navarrico chickpeas and fresh coriander, this recipe is packed full of Moroccan flavour.
Ingredients
- 2 large eggplants, trimmed
- Extra virgin olive oil (EVO)
- 4 cloves garlic, crushed
- 2 tsp Alexandra’s Bazaar Ras el hanout
- 3 Tbsp Opito bay raw bush honey (or use maple syrup for a vegan version)
- 3 Tbsp Sabato Julie Le Clerc spicy harissa
- 3 Tbsp Pons sherry vinegar
- Salt
- and freshly ground black pepper
- 385g jar El Navarrico chickpeas, rinsed and drained
- 2 wedges Sabato Julie Le Clerc preserved lemon
- ¼ cup chopped fresh coriander or mint, as preferred
More Like This
Harissa-roasted Chickpeas and Potatoes – Sabato
sabato.co.nz
Harissa Chicken With Chickpeas – Sabato
sabato.co.nz
Moroccan Eggplant Chicken Salad with Roast Chicken | Hellers NZ
hellers.co.nz
Grilled Eggplant Stuffed with Chickpeas | RICARDO
ricardocuisine.com
Spicy Moroccan Chickpea Salad - Recipes by Sarah Graham
sarahgraham.co.za
Eggplant Chickpea Salad
cookedandloved.com
Alper Sarikaya — Warm Eggplant and Chickpea Salad
alper.datav.is
Eggplant + Feta Salad - Melissa Mayo
melissamayo.com