Chargrilled eggplant, courgette and tomato salad
Serves: 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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
