• 2 eggplants
  • 2 tbsp of olive oil
  • 1 tbsp red wine vinegar
  • 12 cherry tomatoes
  • 2 tsp of cumin
  • 2 cloves of garlic, pressed
  • 1 can of chickpeas
  • 2 tbsp of harissa
  • 35 gr of fresh chopped parsley

Author of this recipe

Love my Salad

Love my Salad

Community organisation

Everyone loves salads! Love my salad is about fun, joy and vitality - helping to change the image of vegetables. Read more
Total votes: 108

Roasted eggplant and garlic is tossed with chickpeas in this Mediterranean salad with tomatoes and fresh parsley.


Preheat oven to 220ºC. Cut eggplant into dices, place in a bowl, drizzle over olive oil, vinegar, cumin, garlic and season.
Place in the oven, after 15 minutes add the tomatoes and bake for 10- 15 minutes more until the eggplant is tender.
Allow the eggplant and tomatoes to cool slightly and leave at room temperature in a large bowl.
Drain the chickpeas in a colander and mix together with the parsley and harissa through the eggplant and tomato mixture.


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