Eggplant, Chickpea and Tomato Salad with Pomegranate and Pine-nut Relish
300 gr eggplant, diced
2 tablespoons white onion, finely chopped
200 gr red cherry tomatoes, peeled, seeded and finely diced
300 gr chickpeas
5 gr parsley, finely chopped
3 gr mint, finely chopped
3 gr chervil, finely chopped
3 gr fresh basil leaves
2 cloves garlic, finely chopped
Extra Virgin Olive Oil
200 gr pomegranate seeds
100 gr pine-nuts, lightly toasted
Tablespoon shallot, finely chopped
2 tablespoons red wine vinegar
Mix lightly together.
Lightly fry eggplant, onion and garlic in olive oil and set to one side.
Boil pre-soaked chickpeas in salted water until cooked through but slightly firm to the touch. Alternatively you can substitute drained and rinsed canned chickpeas.
Add salt and black pepper to taste, mix in chopped herbs, and dress with sherry vinegar and olive oil. Drizzle with relish and garnish with basil leaves.