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Spicy eggplant & chickpea salad with paprika yoghurt
Spicy eggplant & chickpea salad with paprika yoghurt
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Try this delicious and nutritious vegetarian meal that's good for your health, your taste buds, and your wallet.
Ingredients:
  • 1 large (about 650g) eggplant, trimmed, coarsely chopped
  • 5.00 gm ground cumin
  • 7.50 gm paprika
  • Olive oil spray
  • 2 x 250g punnets cherry tomatoes
  • 130g (1/2 cup) low-fat Greek-style natural yoghurt
  • 21.00 gm fresh lemon juice
  • 6 shallots, trimmed, thinly sliced
  • 1 long fresh green chilli, seeded, thinly sliced
  • 400g can chickpeas, rinsed, drained
  • 62.50 ml chopped fresh coriander
  • 100g baby spinach leaves
Instructions:
  • Preheat your oven to 200ºC and line a large baking tray with non-stick baking paper. In a bowl, combine the eggplant, cumin, and 2 teaspoons of paprika. Ensure the eggplant is coated well. Spread the seasoned eggplant in a single layer on the tray. Give it a quick spray of oil and roast for 25 minutes.
  • Prepare another baking tray lined with non-stick baking paper. Arrange the tomatoes on the tray, season with pepper, and lightly spray with oil. Roast for 12 minutes or until tender.
  • In a small bowl, mix together the yogurt, lemon juice, and the rest of the paprika.
  • Mix together the eggplant, tomatoes, shallot, chili, chickpeas, coriander, and spinach in a bowl. Distribute into individual serving dishes and enjoy with the paprika yogurt.

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