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Author Notes: Warm and yet summery, perfect for the beginning of fall when you do not want to let go of summer just yet. —honingdas
- 1 Eggplant - in 1" cubes
- 1 teaspoon Seasalt
- 1 handful bacon julienne
- 1 cup chickpeas - rinsed
- 1 sweet yellow onion - medium, julienned
- 1 tablespoon sunflower oil
- 1/2 teaspoon sea salt
- 1/4 - 1/2 teaspoons ground cumin
- 1 dash red pepper flakes
- 1/2 - 1 teaspoons mustard - grainy
- 1 tablespoon water
- 1/2 teaspoon apple cider or white wine vinegar
- 1 chicken breast cut in bite size pieces
- 1 pinch sea salt
- 1 dash ground cumin
- 1 garlic cloves pressed or finely chopped
- take 1 medium eggplant diced into 1"cubes salted and resting for 20 minutes in a big bowl ... as thats resting get the bacon going
- grab a big handful of bacon julienned cook on super low heat for like 20-30 mins in a single layer (more or less) in a large skillet or wok ...while thats going on prep the next part
- to the eggplants add: * can of chickpeas- drained and rinsed lightly * sweet yellow onion julienned * sunflower oil or olive oil to coat * 1/2 t seasalt * 1/4-1/2 t cumin * sprinkle of red pepper flakes to taste mix everything in the big bowl then spread on a large sheet pan and roast at 375 for 25 minutes
- ...meanwhile * 1/2 - 1 t grainy mustard * T water * 1/2 t apple cider or white wine vinegar shake in a jar or whisk (having a small jar arund for this kind of thing and corn starch is a bonus)
- *1 chicken breast chopped salad size (what ever you like) *pinch of salt *dash of cumin *1 chopped or pressed garlic clove
- * 1 medium head - large chopped romaine lettuce ...when roasting has about 10 minutes left - in the wok or large skillet with oil or a bit of left over bacon drippings throw in the chicken & spices and cook (about 5 minutes), then add lettuce & dressing and toss for 30-60 seconds, add roasted veggies, mix, plate immediately top with bacon
- eet smakelijk!!