

Chargrilled eggplant, courgette and tomato salad
(at time of publication)
Ingredients
- 2 medium-sized eggplantaubergineXs, sliced in rounds
- 4 courgetteszucchini, summer squashX, sliced diagonally
- 3 large tomatoes, sliced
- 400g can chickpeagarbanzoXsgarbanzosX 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
Log In or Sign Up to save this recipe to your shopping list.
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
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the
newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.