Wash and peel the eggplant, cut it into small cubes and sauté in a non-stick pan with the oil and the garlic, adding a few tablespoons of water if necessary, but keeping the fire alive. Eggplants will have to cook, but remain intact without flaking.

Season with salt and turn off adding the coarsely chopped mint.

Wash and dry the rocket, place it in a serving dish, mix the eggplants with the drained chickpeas and add them to the rocket, sprinkling with knife chopped almonds.