Gerösteter Auberginen-Kichererbsen-Salat

Roasted Eggplant and Chickpea Salad

Savory, aromatic and packed with nutrients: This roasted eggplant and chickpea salad is not only incredibly delicious, but also supports a mindful, light diet. By gently folding in sulfo:PLUS, you also get valuable secondary plant compounds for your well-being.

Effect on the 3 Tibetan constitutions

Lung (Wind type):
The roasted, warm vegetables and oil have a stabilizing and balancing effect. Particularly suitable when enjoyed lukewarm.
Tripa (Fire type):
Eggplant and bell pepper can have a slightly heating effect, but this is balanced by the fresh components. Well tolerated in moderate amounts.
Beken (Earth/Water type):
Light and relatively low in fat, this dish supports a balancing effect. Ideal, as it is not too heavy and is very satisfying.

Crispy Cabbage and Cheese Fritters You read Roasted Eggplant and Chickpea Salad 1 minute Further Vegan liverwurst with Ayurvedic nutrient complex choco:MAGIC

Produkte im Rezept

Split

Ingredients (3–4 servings)

4 eggplants (approx. 900 g)
3 pointed peppers (approx. 300 g)
50 ml olive oil
80 g chickpeas (cooked/drained)
2 onions
2–4 cloves of garlic
2 g salt
1 g pepper
20 g fresh parsley
1 tbsp sulfo:PLUS optional (sprouted broccoli & daikon sprouts)

Preparation

Wash the vegetables. Prick the eggplants all over with a fork to prevent them from bursting while cooking. Halve the peppers and remove the seeds. Place everything on a baking sheet and roast at 220 °C (fan-assisted) for about 30–45 minutes until the eggplants are tender.
Then allow the vegetables to cool slightly. Scoop out the flesh of the eggplants and finely chop it together with the peeled peppers.
Drain the chickpeas. Finely chop the onions and garlic. Add everything together with the parsley to a large bowl and mix well. Add the olive oil, salt, and pepper, and season to taste.
Allow the mixture to cool slightly so that it is no longer hot.
Finally, fold in 1 tbsp sulfo:PLUS to preserve the valuable nutrients.