Griddled eggplant with chickpeas and leaf salad
Serves: 8
Time to make: 35 mins
Total cost: $16.00 / $2.00 per serve
(at time of publication)
Ingredients
- 1 eggplant, sliced thickly
- 2 red capsicums, quartered
- spray oil
- 400g can chickpeas in spring water, drained, rinsed
- 1 red onion, sliced
- 2 cups baby rocket
- 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
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 146cal
-
Kilojoules 610kJ
-
Protein 6g
-
Total fat 8g
-
–Saturated fat 1g
-
Carbohydrates 10g
-
–Sugars 5g
-
Dietary fibre 6g
-
Sodium 70mg
-
Calcium 120mg
-
Iron 2.5mg
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 Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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