• 20 Ratings

This recipe has been adapted from "Flavors of the Mediterranean" by Olivier Baussan and Jean-Marie Meulien.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chickpeas in a medium saucepan. Add enough water to cover by 1 inch. Bring to a boil. Drain, returning chickpeas to pot. Add enough water to cover by 2 inches. Bring to a boil. Reduce to a simmer, and cook for 30 minutes. Season with salt, and continue to cook until tender, 1 1/2 to 3 hours more.

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  • Meanwhile, place eggplant in a colander in the sink, or set over a bowl. Sprinkle with salt. Let stand for 1 hour.

  • Preheat oven to 400 degrees. Lightly oil a baking sheet; set aside. Using paper towels, pat eggplant dry, and arrange on baking sheet in a single layer. Bake until soft, about 30 minutes. Remove from oven; set aside.

  • In a serving bowl, whisk to combine oil and vinegar. Add olives, onion, garlic, chickpeas, eggplant, coriander, and mint. Season with salt and pepper. Toss to combine. Serve immediately.

Reviews

20 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 7
  • 1 star values: 2