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Moroccan aubergine and chickpea salad
40 m active | 1 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 430
  • Fat about 23g
  • Carbohydrates about 38g
  • Protein about 11g
This is needed
This is needed for 2 people
Salted lemons
  • 1.5 kg organic lemon
  • coarse sea salt
  • some thyme sprigs
  • 2 garlic clove
Aubergines
  • 2 aubergine, sliced across in half and lengthways in slices
  • 2 tbsp olive oil
  • 1 tsp harissa
  • 1 tsp salt
  • 0.25 preserved lemon, cut into slices
Harissa chickpeas
  • 140 g chickpeas, cooked
  • 1 tsp olive oil
  • 1 tsp harissa
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp salt
Dressing
  • 1 tsp harissa
  • 1 tsp cinnamon
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 tbsp white balsamic vinegar
Serving and garnishing
  • 4 apricots, fresh or frozen
  • 100 g rocket
  • 1 tbsp raisins (light brown)
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And that's how it's done
And that's how it's done
Salted lemons
Press half of the lemons. Cut the remaining fruit into quarters, but don't cut them all the way through. Fill them with sea salt and layer and press into a preserving jar (approx. 1 litre) that has been rinsed in hot water. Cover with lemon juice. Add the garlic and thyme. Close the jar. Age in the fridge: 3-4 weeks.
Aubergines
Mix the aubergines well with the olive oil, harissa, salt and lemons. Spread across a tray. Bake for approx. 30 mins. in the centre of an oven preheated to 180°C.
Harissa chickpeas
Mix the chickpeas with the rest of the ingredients, marinate for 15 mins. Add to the aubergines on the tray and bake together for 15 mins.
Dressing
Mix all the ingredients together.
Serving and garnishing
Spread the rocket out on a plate, place the aubergines and chickpeas on top, halve the apricots, pit them, halve them again and place on the plate, scatter over the raisins, and drizzle over the dressing.