Eggplant and Chick Pea salad with garlic and roasted almonds

Recipe By: Chef Vijay Wanchoo, The Imperial Hotel

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  • 1/2 a small red onion, finely sliced
  • 1 large eggplant, cut in half lengthwise and sliced into thin half moons
  • 20ml extra virgin olive oil
  • Juice and zest of 1 lemon
  • 100gms chickpeas boiled, drained and rinsed
  • 2 large fresh tomatoes
  • 1 bunch of fresh parsley, chopped
  • 2 teaspoons garlic-infused olive oil
  • 1 teaspoon cayenne pepper
  • Roasted Slivered almonds, to serve


  • 1-Eggplant preparation-Spread the half-moon slices out on a baking sheet and brush them with olive oil. Place in the oven until the edges of the slices are slightly blackened and the flesh is soft. Set aside in a large bowl.
  • 2-On the same baking sheet spread out the chickpeas and bake until they’re golden. Add them to the bowl of eggplant.
  • 3-Dice the tomatoes into small cubes and add to the bowl along with the parsley, red onion slices, garlic oil, cayenne pepper, remaining lemon juice, zest, salt and pepper and mix well. Serve warm, with a sprinkling of slivered almonds.
  • Can straight as warm salad or Even can serve with steamed rice or can toss with any pasta

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