Here is a delicious recipe for aubergine, apricot and chickpea salad with honey and basil. This vegetarian recipe blends oriental and Provençal flavours. It is rich in fibre, vitamins and minerals. It also contains good quality fatty acids (omega-6). To complete the protein intake, you can easily add feta cheese or strips of parmesan cheese.
Ingredients
- 2 medium-sized aubergines
- 4 apricots
- 1 shallot
- 1/2 onion
- 250 g chickpeas
- 7 tbsp olive oil
- 2 tbsp honey
- 1 tbsp mustard
- fresh basil
- 2 tbsp Balsamic vinegar
Servings: people
Units:
Instructions
- Preheat oven to 200°C
- Cut the aubergines into large cubes and the apricots into strips
- Peel and chop the shallot and half the onion
- Mix the aubergines with the shallot, onion and apricots in a casserole dish
- Brush with 4 tablespoons of olive oil and 2 tablespoons of honey
- Place in the oven for about 45 minutes, stirring from time to time
- Drain the chickpeas and place them in a salad dish
- Make a sauce by mixing 2 tablespoons of balsamic vinegar, 3 tablespoons of olive oil, 1 tablespoon of water, 1 teaspoon of mustard and half a bunch of chopped basil
- Remove the aubergine-apricot mixture from the oven, season with salt and pepper and leave to cool
- Add the chickpea mixture and drizzle the sauce over it
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