Name: Chickpea, eggplant and tomato salad
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 6
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 500 gram lebanese eggplant, halved; 2 clove garlic, crushed; 1 teaspoon balsamic vinegar; 1 tablespoon bought basil herb blend; 400 gram can chickpeas, drained and rinsed (or 3/4 cup cooked, dried chickpeas); 1 punnet cherry tomatoes, halved; 50 gram baby spinach leaves, washed

Chickpea, eggplant and tomato salad

Serves 6

Prep

10M

Cook

Total

17M

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Ingredients

1/4 cup (60ml) extra virgin olive oil

500 gram lebanese eggplant, halved

2 clove garlic, crushed

1 teaspoon balsamic vinegar

1 tablespoon bought basil herb blend

400 gram can chickpeas, drained and rinsed (or 3/4 cup cooked, dried chickpeas)

1 punnet cherry tomatoes, halved

50 gram baby spinach leaves, washed

Method

1.In a large frying pan, heat half of oil. Saute eggplant in batches 2-3 minutes each side, until golden and tender. Cool.

2.Heat remaining oil in same pan on medium. Add garlic and balsamic vinegar and cook 1 minute, shaking pan. Pour into a jug and cool. Stir in basil herb blend and season to taste.

3.In a salad bowl, combine chickpeas with eggplant, tomato halves, spinach leaves and cooled dressing. Season to taste. Serve.

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Ingredients

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