Eggplant, Tomato, Chickpea and Feta Salad

Ingredients

• 1 eggplant
• 6 tbsp Olive oil
• chili flakes
• Salt
• Pepper
• 200 g Chickpeas (canned; drained weight)
• 1 Garlic clove
• 30 g Raisins
• 1 tbsp Sesame seeds
• 1 sprig rosemary
• 3 tbsp Lemon juice
• 1 tsp Mustard
• 50 g Feta cheese
• 1 handful Arugula
• 250 g Vine tomatoes

Instructions

1. 1.

   Clean, wash and slice the eggplant. Heat 2 tbsp of oil in a pan and fry the eggplant slices until golden brown on both sides for 5–7 minutes over medium heat, seasoning with chili flakes, salt and pepper.

2. 2.

   Meanwhile, rinse and drain the chickpeas. Peel and chop the garlic. Heat 1 tbsp of oil in a pan, fry the chickpeas, garlic, raisins and sesame seeds for 4 minutes. Season with salt and pepper.

3. 3.

   For the dressing, wash rosemary, shake dry and chop the needles. Whisk the remaining oil with lemon juice and mustard, season with salt and pepper and mix in the rosemary.

4. 4.

   Crumble the feta cheese. Wash and shake dry the arugula. Clean, wash and quarter the tomatoes. To serve, arrange the eggplant slices in a bowl or on a plate, add chickpeas, tomatoes, arugula and feta and drizzle with the dressing.