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
Ingredients
-
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
Directions
-
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!!
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