In the summer, eggplants for this salad are better grilled, and in the off-season, the oven is used for this. It also works great with the scent of summer and a picnic.
Ingredients:
eggplant – 1 pc.
sweet pepper – 1 pc.
boiled or canned chickpeas – 150 g
Cherry tomatoes – 8 pcs.
young goat cheese “Buch de chevre” (or any other young cheese) – 50 g
garlic – 1 clove
cilantro – a few sprigs
fresh spinach – 20 g
red basil – 1 sprig
olive oil – 1 tbsp. spoon
freshly ground black pepper – to your taste
salt – to your taste
Preparation:
Step 1. Pierce the skin of the eggplant with a fork in several places and bake together with pepper in the oven at 180 ° C or on coals until the skin burns. Put the finished vegetables in a bag or cover tightly with a lid. After cooling, remove the skin.
Step 2. Cut the eggplant and pepper into cubes. Add chopped garlic and olive oil, mix, add salt.
Step 3. Cut the cherry tomatoes in half, add them to the salad together with the chickpeas. Place spinach leaves, vegetables on plates, sprinkle goat cheese and chopped greens on top, sprinkle with pepper.
Delicious!