Chargrilled eggplant, courgette and tomato salad
Reviewed by our expert panelServes: 4
Time to make: 25 mins
Total cost: $16.76 / $4.19 per serve
(at time of publication)
Ingredients
- 2 medium-sized eggplants, sliced in rounds
- 4 courgettes, sliced diagonally
- 3 large tomatoes, sliced
- 400g can chickpeas in spring water, drained, rinsed
- ⅓ cup chopped fresh flat-leaf parsley
- ¼ cup lemon juice
- 1 small clove garlic, crushed
- 1 tablespoon olive oil
- ½ teaspoon cumin seeds, toasted
- 4 mixed-grain bread rolls, to serve
Instructions
1 Heat barbecue hotplate to high or set a large grill pan over a medium heat. Spray eggplant and courgette slices with oil. Cook (in batches) each side for 3 minutes or until tender.
2 Arrange chargrilled vegetables on a large serving plate with tomato slices. Top vegetables with chickpeas and scatter with parsley.
3 Toast cumin seeds in a small, dry non-stick frying pan set over a medium heat for 1–2 minutes or until seeds are fragrant.
4 To make dressing, whisk lemon juice, garlic, oil and cumin seeds in a small bowl. Drizzle dressing over salad.
5 Serve chargrilled vegetable salad with rolls.
Variations
Make it gluten free: Use gluten-free bread rolls.
Nutrition Info (per serve)
-
Calories 349cal
-
Kilojoules 1460kJ
-
Protein 16g
-
Total fat 8g
-
–Saturated fat 1g
-
Carbohydrates 45g
-
–Sugars 11g
-
Dietary fibre 13g
-
Sodium 320mg
-
Calcium 140mg
-
Iron 3.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Mark O'Meara
For more healthy recipes and expert diet advice go to www.healthyfood.com
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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