Griddled eggplant with chickpeas and leaf saladReviewed by our expert panel
(at time of publication)
- 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
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2-3 cloves garlic, minced
- 1 lemon, juice
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.
Make it low FODMAP: Omit onion and garlic and use garlic-flavoured oil in dressing.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 1g
Dietary fibre 6g
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