Ingredients
2 Aubergines
2 red peppers
2 full garlic bulbs
1 tin boiled chickpeas
parsley
1 tbsp olive oil
chili powder (Optional)
salt and pepper
Method
Set the oven to 220°C
Line a baking dish with parchment paper, wash the vegetables, dry and place on baking tray. Sprinkle olive oil and bake for 30 minutes or till skins on vegetables are chard and vegetables are soft.
Cool the vegetables then peel the aubergine and mash. Mash the bell peppers and squeeze out the garlic pips and mash and mix all well together.
Drain and rinse the Chickpeas before adding to the other vegetables. Add in the chickpeas and parsley season well, If you want it spicy add chili powder - sprinkle with olive oil et Voila your salad is ready to eat.
NB: can be eaten with Naan, Chapati or any flat breads of your liking.
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