With the last eggplants of the season, here is a tasty and simple dish to prepare… Sicilian chickpea and eggplant salad, with olives, capers, and fresh tomatoes. An easy and quick recipe, entirely based on vegetable ingredients, light but full of flavor thanks to the Mediterranean aroma of basil. You can serve it as a fresh and colorful side dish or as a nutritious vegetarian main course, perfect to complete with crunchy bread, fresh cheese, herbs, or vegetables as you like. Try the recipe, I assure you it’s really delicious!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Seasonality: Summer, Fall
- Energy 128.55 (Kcal)
- Carbohydrates 19.64 (g) of which sugars 5.84 (g)
- Proteins 5.60 (g)
- Fat 3.38 (g) of which saturated 0.29 (g)of which unsaturated 0.59 (g)
- Fibers 7.61 (g)
- Sodium 140.63 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs eggplants
- 1 cup cooked chickpeas
- 1 cup tomatoes
- 2 tbsp olives (black, Taggiasche or another variety)
- 1 tbsp salted capers
- 1 clove garlic
- parsley
- basil
- chili pepper (to taste)
- lemon juice (to taste)
- extra virgin olive oil
- salt
Tools
- Pan
- Bowl
- Cutting board
Preparation
Wash the eggplants, remove the ends, and cut them into cubes.
Cook them in the pan over high heat, with a drizzle of extra virgin olive oil and a pinch of salt, until they are tender (1).
Drain the chickpeas from their liquid and transfer them to a bowl (2).
Wash the tomatoes and cut them into pieces. Drain the olives and rinse the capers to remove excess salt.
Peel the garlic and chop it together with the parsley and basil. Put the chopped mixture in a small bowl, add a drizzle of oil, a few drops of lemon juice, a pinch of salt, and chili pepper if you like. Mix with a fork.
Combine the chickpeas, eggplants, tomatoes, olives, and capers in the same bowl. Add the dressing and mix well.
The Sicilian chickpea and eggplant salad is ready, you can serve it at room temperature or let it rest in the refrigerator if you prefer it cold.
Tips and Notes
Instead of browning them in a pan, you can fry the eggplants or bake them in the oven or air fryer.
You can omit the lemon juice or replace it with vinegar. You can omit the garlic if you don’t like it.
FAQ (Questions and Answers)
How can I enrich the salad?
You can add diced cheese like feta, canned tuna, croutons, or other vegetables such as bell peppers or zucchini.
How can I store the chickpea and eggplant salad?
You can store it for 1-2 days in the refrigerator in a closed container.
