Eggplant and Chickpea Salad

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2 eggplants (aubergine), chopped
3 tablespoons olive oil
3 cloves garlic, sliced
2 teaspoons ground coriander
1 teaspoon cardamom seeds
1 teaspoon ground cinnamon
2 cups chickpeas, cooked
1/2 cup parsley, flat leaf, chopped
6 1/2 ounces english spinach leave, baby
1/2 cup yogurt
2 tablespoons mint, chopped

Place eggplant chunks in a colander, sprinkle with salt and allow to drain for 20 minutes. Rinse eggplant and pat dry with absorbent paper.

Heat oil in a fry pan over high heat. Add garlic, coriander, cardamom and cinnamon and cook for 1 minute.

Add eggplant to pan and cook, stirring, for 3 minutes or until golden. Add chickpeas to pan and cook for 3 minutes or until heated through. Stir through parsley and remove pan from heat.

To make dressing, combine yogurt, mint, honey and cumin. To serve, place spinach on serving plates. Top with eggplant (aubergine) and chickpea mixture and drizzle with dressing.

This recipe serves: 4

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