The eggplant and tomato salad with chickpeas and feta has plenty of protein to offer. Thus, the mix provides long-lasting satiety and strengthens the muscles. The fiber from the eggplant and chickpeas aids digestion and regulates elevated blood lipid levels. The salad is also ideal for high blood pressure, as the eggplant, tomatoes and raisins provide plenty of potassium.
6 tablespoons olive oil
200 g chickpeas (can; drained weight)
1 clove of garlic
30 g raisins
1 tablespoon sesame seeds
1 sprig rosemary
3 tbsp lemon juice
1 tsp. mustard
50 g feta
1 handful arugula
250 g vine tomato
Clean, wash and slice the eggplant. Heat 2 tablespoons of oil in a frying pan and fry eggplant slices in it over medium heat for 5-7 minutes on both sides until golden brown and season with chili flakes, salt and pepper.
Meanwhile, rinse chickpeas, drain. Peel and chop garlic. Heat 1 tablespoon oil in a pan and sauté chickpeas, garlic, raisins and sesame seeds for 4 minutes. Season with salt and pepper.
For the dressing, wash rosemary, shake dry and chop needles. Whisk remaining oil with lemon juice, mustard, season with salt and pepper and mix in rosemary.
Crumble the feta. Wash arugula and shake dry. Clean, wash and quarter tomatoes. To serve, arrange eggplant slices in a bowl or on a plate, top with chickpeas, tomatoes, arugula and feta and drizzle with dressing.