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Eggplant and chickpea salsa platter
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Elevate your holiday gathering with a vibrant eggplant and chickpea salsa platter.
Ingredients:
  • 75.08 gm olive oil
  • 65.63 gm lemon juice
  • 600g eggplant
  • 1 large vine-ripened tomato, seeded, finely chopped
  • 1/2 small red onion, finely chopped
  • 125.00 ml fresh flat-leaf parsley leaves, finely chopped
  • 42.50 gm sultanas
  • 275g jar marinated artichoke hearts, drained
  • Sliced crusty bread, to serve
  • 400g can chickpeas, drained, rinsed
  • 2 tsp finely grated lemon rind
Instructions:
  • Mix together the oil and lemon juice in a pitcher. Heat a large frying pan over medium-high heat. Cook the eggplant slices, brushing them with the oil mixture, for 2 to 4 minutes per side until they are golden brown and tender. Combine the tomato, onion, parsley, and sultanas in a bowl, and toss them together.
  • While waiting, prepare the crushed chickpea salsa: Boil a saucepan of water over medium heat. Add chickpeas and cook for 1 to 2 minutes until heated through. Drain and transfer to a bowl. Gently crush chickpeas with a fork, then mix in parsley, oil, lemon rind, salt, and pepper. Toss to combine.
  • Place the eggplant elegantly on a platter and generously sprinkle with the flavorful tomato mixture. Serve alongside the zesty crushed chickpea salsa, tangy marinated artichokes, and a side of crispy, crusty bread.

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