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Eggplant salad with harissa yoghurt
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Middle Eastern inspired roasted eggplant side dish bursting with rich flavors.
Ingredients:
  • 2 small eggplants, cut into 1cm-thick rounds
  • 2 red onions, cut into thin wedges
  • 2.50 gm ground cumin
  • 1 small bunch English spinach, trimmed, rinsed, well drained
  • 400g can chickpeas, rinsed, drained
  • Fresh small coriander leaves, to serve
  • 70g (1/4 cup) natural yoghurt
  • 1 tsp harissa paste
  • 10.60 gm lemon juice
Instructions:
  • Preheat the oven to 200C/180C fan forced. Line a large baking tray with non-stick baking paper. Arrange the eggplant and onion in a single layer on the tray, sprinkle with cumin, spray with olive oil, and season with pepper. Roast for 25 minutes, flipping halfway through, until tender.
  • Thinly shred the spinach and combine it with the chickpeas in a large bowl.
  • Combine the yogurt, harissa, and lemon juice in a bowl and whisk until smooth to make the yogurt dressing.
  • Drizzle the dressing over the spinach salad and gently mix to coat evenly. Layer the eggplant slices slightly overlapping on a serving platter, then top with the dressed spinach salad and onion. Finish with a sprinkle of coriander on top.

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