Cherry tomato with chickpeas and aubergine

Recipe from: 28 August 2015
pulses,vegetarian,recipes

Ingredients 11
Servings 4
Time 00:10

Ingredients

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

Method

00:05
 
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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Read more on: pulses  |  vegetarian  |  recipes
 

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