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Paco del Rincón
Paco del Rincón

Coat some diced aubergine, pepper, and onion in a mixture of olive oil, balsamic vinegar, salt, pepper, oregano, cumin, and smoked paprika. Roast in the oven until tender and slightly caramelised. Once roasted, toss in a bowl with cherry tomatoes, chickpeas, lots of mint, lime juice, olive oil, and salt. Serve warm