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
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.
Photographer: Devin Hart
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
