Recipe

Chickpea, eggplant and tomato salad

Jan 27, 2014 1:00pm
  • 10 mins preparation
  • 7 mins cooking
  • Serves 6
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Ingredients

Chickpea, eggplant and tomato salad
  • 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

Chickpea, eggplant and tomato salad
  • 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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