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Spiced eggplant & chickpea salad with yoghurt
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Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
Spiced paneer and eggplant baked to perfection for a delicious salad.
Ingredients:
  • 2 medium eggplants, trimmed, halved lengthways
  • 200g paneer, cut into 2cm pieces
  • 6.00 gm sesame seeds
  • 2.50 gm ground cumin
  • 2.50 gm ground paprika
  • 80ml (1/3 cup) olive oil
  • 1 lemon
  • 2 x 400g cans chickpeas, rinsed, drained
  • 150g cherry tomatoes, halved
  • 250.00 ml fresh basil leaves, torn
  • 250.00 ml fresh continental parsley leaves, chopped
  • 125.00 ml fresh mint leaves, chopped
  • 1 garlic clove, crushed
  • 90g (1/3 cup) Greek-style natural yoghurt
Instructions:
  • Preheat your oven to 200°C. Line a baking tray with non-stick baking paper. Cut the eggplant into 2cm-thick slices, and mix in a bowl with paneer. In another bowl, combine sesame seeds, cumin, paprika, and 2 tablespoons of oil. Drizzle the cumin mixture over the eggplant and paneer, coating them evenly. Spread everything on the tray, season with salt and pepper, and bake for 15 minutes until golden.
  • Zest the lemon using a zester or vegetable peeler and remove the rind. Cut the rind into very thin strips and juice the lemon. Combine the lemon rind, lemon juice, chickpeas, tomato, basil, parsley, mint, garlic, and remaining oil in a large bowl. Season with salt and pepper.
  • Combine the warm eggplant mixture with the chickpea mixture, tossing well. Serve in individual bowls and garnish each with a dollop of yogurt.

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