Eggplant and chickpea salad
I’ve been thinking about nourishing meals that make you feel good. The eggplant salad is a good example. It is nice and filling, has good flavour from the herbs and plenty of crunch from the nuts and seeds. It makes a great side dish to fish or haloumi, but is an equally comforting vegetarian dinner on its own.
|1 medium||Eggplant, cut into 1.5cm cubes|
|2 Tbsp||Olive oil|
|1 can||Chickpeas, 400g, drained rinsed|
|¼ cup||Walnuts, chopped|
|2 Tbsp||Pumpkin seeds|
|1 small||Red onion, thinly sliced|
|1 cup||Baby spinach|
|1||Spring onion, thinly sliced|
|1 bunch||Fresh coriander, roughly chopped|
|1 bunch||Fresh basil, roughly chopped|
|1 bunch||Fresh mint, roughly chopped|
|1 bunch||Fresh parsley, small, roughly chopped|
|1 tsp||White sesame seeds|
|1 tsp||Black sesame seeds|
- Preheat oven to 190C. In a large roasting tray place chopped eggplant, drizzle with olive oil, and season with salt and pepper. Roast for about 20 minutes.
- Remove tray from oven, stir eggplant and add chickpeas, walnuts, and pumpkin seeds. Toss well and return to oven for another 15 minutes.
- Soak red onion slices in lemon juice and set aside.
- Prepare dressing by adding all ingredients to a bowl and whisking together well. Taste and adjust and season as necessary.
- Remove eggplant from oven. Add baby spinach and stir well. Drain red onion and add, with the spring onion.
- Drizzle over dressing, then sprinkle over herbs and the sesame seeds. Toss together and serve. Can be served warm or at room temperature or cold. It’s even better served with haloumi or feta.
Check out more of Delaney's weeknight meals