Name: Roasted Eggplant, Tomato, and Chickpea Salad
Prep time: 20 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 500 g of eggplant; 100 g of quinoa; 360 g of tomato; 4 garlic clove; 1 bunch of fresh parsley; 1 tablespoon of olive oil; 360 g of chickpeas (canned, drained weight)

Roasted Eggplant, Tomato, and Chickpea Salad

This salad is a complete meal in itself as it is very nutritious. You do not need to add any additional protein accompaniment, everything is included in it 🙂 I used millet, an ancient gluten-free grain that I particularly like. But you can easily replace it with quinoa or even bulgur.

Vegan Vegetarian Public

Course: Main course

Preparation time: 20 minutes

Cooking time: 30 minutes

Cost per serving: 0,99 €

Energy: 314 kcal / serving

Nutritional score:

Instructions

1. Preheat the oven to 200°C (392°F) on convection setting.
2. Slice the eggplant into thin rounds and place them on a baking sheet.
3. Cut the tomatoes into quarters and place them on the baking sheet as well.
4. Add whole (peeled) garlic cloves and the chickpeas.
5. Season with salt and generously drizzle everything with olive oil.
6. Bake for 25 minutes.
7. Meanwhile, cook the millet or quinoa in plenty of water according to the package instructions.
8. Rinse with cold water once cooked.
9. Add the cooled vegetables and garnish with chopped parsley.
10. Drizzle with your favorite vinaigrette.