Potato and roasted eggplant salad


This potato salad can be served either as a main dish or a side dish. Soak the chickpeas overnight in plenty of water, and boil them the next day, or use canned ones, if pressed for time. I used pickled roasted red pepper for this recipe but feel free to roast fresh red pepper, simply cut it into bite size pieces, toss with a little bit of extra virgin olive oil and roast, alongside the eggplant at 400F until fork tender.

Ingredients (serves 4-6)
- 6 large potatoes, boiled and diced
- 1 large eggplant, diced
- 2 roasted red peppers, cut into bite size pieces
- 1 cup boiled chickpeas, drained
- 1 garlic clove, mashed (optional)
- a handful Kalamata olives
- a handful fresh parsley, chopped
- 4 Tablespoons extra virgin olive oil
- 3 Tablespoons apple cider vinegar
- salt and pepper, to taste

Toss the eggplant with the olive oil and roast at 400F until fork tender. In a large bowl, combine the potatoes with the eggplant (and its cooking oil), red pepper, chickpeas, olives, parsley, garlic and season with the salt, pepper and apple cider vinegar. Toss gently to combine, taste and adjust seasonings and serve immediately. Enjoy!




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