Griddled eggplant with chickpeas and leaf salad

Serves: 8

Time to make: 35 mins

Ingredients

1 eggplantaubergineX, sliced thickly
2 red capsicums, quartered
spray oil
400g can chickpeagarbanzoXsgarbanzosX in spring water, drained, rinsed
1 red onion, sliced
2 cups baby rocketarugulaX
2 cups baby spinach
1 ½ cups watercress
¾ cup fresh mint, chopped
Dressing
2 tablespoons tahini
2 tablespoons olive oil
2-3 cloves garlic, minced
1 lemon, juice

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Instructions

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1 Heat a griddle pan. Spray eggplant and capsicums with oil. Grill in batches until lightly browned. Halve eggplant slices.

2 Place grilled vegetables in a large serving bowl. Add chickpeas, onion and salad leaves with half the mint. Toss well.

3 To make dressing, mix dressing ingredients together with 2 tablespoons water to blend. Pour in small bowl to serve or toss with salad and use remaining mint to garnish salad and/or dressing.

Variations

Make it low FODMAP: Omit onion and garlic and use garlic-flavoured oil in dressing.

Nutrition Info (per serve)

Calories 146 cal

Kilojoules 610 kJ

Protein 6 g

Total fat 8 g

Saturated fat 1 g

Carbohydrates 10 g

Sugar 5 g

Dietary fibre 6 g

Sodium 70 mg

Calcium 120 mg

Iron 2.5 mg

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.