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Chickpea, eggplant and tomato salad
Photography: Brett Stevens

Ingredients

  • ¼ cup (60ml) extra virgin olive oil
  • 500g Lebanese eggplant, halved
  • 2 garlic cloves, crushed
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon Gourmet Garden Basil Herb Blend
  • 400g can chickpeas, drained and rinsed
  • 1 punnet cherry tomatoes, halved
  • 50g baby spinach leaves, washed

Chickpea, eggplant and tomato salad

By Suzanne Gibbs and Adelaide Lucas
  • Serving size: Serves 4-6
  • Cooking time: Less than 30 minutes
Method

Heat half of oil in a large frying pan. Sauté eggplant in batches for 2-3 minutes each side, until golden and tender. Cool.

Heat remaining oil in same pan on medium. Add garlic and balsamic vinegar and cook for 1 minute, shaking pan. Pour into a jug and cool. Stir in herb blend and season to taste.

In a salad bowl, combine chickpeas with eggplant, tomato halves, spinach leaves and cooled dressing. Season to taste. Serve

Tip: swap canned chickpeas with ¾ cup cooked, dried chickpeas.

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