Cherry tomato with chickpeas and aubergine

Recipe from: 28 August 2015

Ingredients 11
Servings 4
Time 00:10


  • 45
    olive oil
  • 500
    aubergine, cut into strips lengthways (use a medium aubergine)
  • 400
    400g can chickpeas, drained and rinsed
  • 200
    cherry tomatoes, rinsed and halved
  • 50
    baby spinach, washed
  • salt and freshly ground black pepper, to taste
  • olive oil
  • 2
    garlic cloves, crushed
  • 45
    balsamic vinegar
  • 15
    dried basil


Heat half the olive oil in a large frying pan. Stir-fry the aubergine strips in two quantities for 2-3 minutes on each side until golden brown and soft. Set aside.
Prepare the dressing: Heat the remaining olive oil in the same pan over a low heat and stir-fry the garlic for a minute or two. Add the vinegar and dried basil and remove from the heat.
Stir through the aubergine, chickpeas, tomato halves and spinach and arrange on a serving platter. Drizzle the dressing over the salad, season to taste with salt and pepper and serve immediately.

Words and image:
Home magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: pulses  |  vegetarian  |  recipes

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.