Lemon Chickpea and Sweet and Sour Aubergine Salad

 Don't you just love when you rummage through your refrigerator looking for something to make with the combination of random ingredients you've found? I didn't think so... But you have to admit that although it's risky, when the experiment is successful it's a lot of fun to be able to say you've invented a dish that no one has ever tasted (because no one would have ever put these ingredients together unless it was a mistake)...

Sometime mistakes are a good thing!

I'm always complaining that salads are boring and unsatisfying despite being guilty of ordering one for lunch every day. I've found my solution to this problem. That is when I'm making my own salads, of course.

So this salad is random, yes, but I thought I'd share since it really was good. If you happen to find yourself with nothing but a slightly old bunch of lettuce, an eggplant, a can of chickpeas and a somewhat open mind try this recipe! Or just try it anyway!




YOU WILL NEED:

ONE HEAD GEM OR ROMAINE LETTUCE, CHOPPED
1/2 AUBERGINE/EGGPLANT
1 CAN CHICKPEAS
2 LEMONS
POMEGRANATE MOLASSES (FOUND IN MAJOR SUPERMARKETS AND MIDDLE EASTER SUPERMARKETS)
OLIVE OIL
SALT AND PEPPER
2 TBSP KETCHUP
1 TSP GARLIC SALT
HANDFUL OF PINE NUTS, TOASTED

Starting with the eggplant, sprinkle a layer of regular salt on the open side and let it sit for 15-20 minutes. (This is very important as it releases the liquid which gives eggplant a bitter taste sometimes).

Pre- heat the oven to 400 F or 200 C.

Rinse the salt off of eggplant thoroughly and chop in to small - medium size pieces. Drizzle with 2 tablespoons of olive oil, the ketchup, a squeeze of lemon juice, a tablespoon of pomegranate sauce, a pinch of salt and pepper. Spread on a baking tray with aluminium foil or parchment paper.

Drain the chickpeas, and in a bowl mix in 2 - 3 tablespoons of olive oil, the juice of the lemons, garlic salt and a pinch of pepper. On a separate baking tray, spread out the chickpeas.

Bake the chickpeas and eggplant for approximately 40 minutes or until the eggplant cubes have completely softened on the inside.

Whilst the eggplant and chickpeas are cooking, you can wash, dry and cut the lettuce.

Remove the chickpeas and eggplant from the trays once ready and let cool for 5-10 minutes. Toss the lettuce with some olive oil, a squeeze of lemon juice, 1 and a half tablespoons of pomegranate sauce and a pinch of salt and pepper.

Pour the chickpeas and eggplant on top of the lettuce. Sprinkle with toasted pine nuts.

Enjoy!

Emanuelle