Cherry tomato with chickpeas and aubergine

Home
4 servings Prep: 10 mins, Cooking: 5 mins
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An undeniably tasty Middle Eastern-inspired combination.

By Food24 May 04 2015
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Ingredients (10)

45 ml fresh chillies — 573
500 ml aubergine — sliced lengthways
400 g chickpeas — tinned, drained and rinsed
200 g cherry tomatoes — halved
50 g baby spinach — washed
salt and freshly ground black pepper — to taste
DRESSING:
fresh chillies — 573
2 garlic — cloves, crushed
45 ml vinegar — balsamic
15 ml dried basil
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Method:

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

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