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Chickpea salad with roasted eggplant and pastrami

What do you need?

  • 200 g finely sliced pastrami fr
  • 2 eggplants
  • 1 can of chickpeas
  • 150 g cherry tomatoes
  • 1 lemon
  • 1 garlic clove
  • 1 pomegranate
  • a handful of flat-leaf parsley
  • 1 tbs pomegranate syrup (or pear syrup)
  • 1 tbs honey
  • ½ tsp harissa
  • 1 teaspoon tomato paste
  • olive oil
  • salt and pepper

How do you prepare it?

  1. Chop the eggplants. Heat at least 1 cm olive oil in a pan and fry the chopped eggplants until golden brown.
  2. Peal and crush the garlic. Mix the pomegranate syrup, honey, tomato paste, harissa, garlic, 1 tablespoon lemon juice, 2 tablespoons olive oil and a pinch of salt. Mix this blend gently into the eggplants.
  3. Let marinate for at least 1 hour. Remove the seeds from the pomegranate and set aside.
  4. Drain the chickpeas. Slice the cherry tomatoes. Coarsely chop the flat-leaf parsley. Mix the cherry tomatoes with the chickpeas, the flat-leaf parsley, 1 tablespoon lemon juice, 2 tablespoons olive oil, salt and pepper.
  5. Put the tomato-chickpea salad on a serving platter. Top with the marinated eggplant. Finish with pomegranate seeds, extra parsley and the pastrami.
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