Aubergine, apricot and chickpea salad
Servings Prep Time
4people 60minutes
Servings Prep Time
4people 60minutes
  1. Preheat oven to 200°C
  2. Cut the aubergines into large cubes and the apricots into strips
  3. Peel and chop the shallot and half the onion
  4. Mix the aubergines with the shallot, onion and apricots in a casserole dish
  5. Brush with 4 tablespoons of olive oil and 2 tablespoons of honey
  6. Place in the oven for about 45 minutes, stirring from time to time
  7. Drain the chickpeas and place them in a salad dish
  8. Make a sauce by mixing 2 tablespoons of balsamic vinegar, 3 tablespoons of olive oil, 1 tablespoon of water, 1 teaspoon of mustard and half a bunch of chopped basil
  9. Remove the aubergine-apricot mixture from the oven, season with salt and pepper and leave to cool
  10. Add the chickpea mixture and drizzle the sauce over it