Eggplant and Chick Pea Salad Recipe

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INGREDIENTS

• 2 eggplants (aubergines), chopped
• Salt
• 3 tablespoons olive oil
• 3 cloves garlic, sliced
• 2 teaspoons ground coriander 1 teaspoon cardamom seeds
• 1 teaspoon ground cinnamon
• 2 cups cooked chick peas
• 1/2 cup chopped flat-leaf (Italian) parsley
• 200g (61/2 oz) baby English spinach leaves

DRESSING:

• 1/2 cup (4 fl oz) yoghurt
• 2 tablespoons chopped mint
• 2 teaspoons honey
• 2 teaspoons ground cumin

INSTRUCTIONS

1 Race eggplant (aubergine) chunks in a colander, sprinkle with salt and allow to drain for 20 minutes. Rinse eggplant (aubergine) and pat dry with absorbent paper.

2 Heat oil in a frypan over high heat. Add garlic, coriander, cardamom and cinnamon and cook for 1 minute.

3 Add eggplant (aubergine) to pan and cook, stirring, for 3 minutes or until golden.

4 Add chick peas to pan and cook for 3 minutes or until heated through. Stir through parsley and remove pan from heat.

5 To make dressing, combine yogurt, mint, honey and cumin.

5 To serve, place spinach on serving plates. Top with eggplant (aubergine) and chick pea mixture, and drizzle with dressing.

NUTRITION FACTS

Calories: 335.8 Kcal
Fat: 13.7 g
Cholesterol: 4.2 mg
Sodium: 673.3 mg
Potassium: 415.8 mg
Carbs: 44.4 g
Protein: 12.1 g
Vitamin A: 25.1 %
Vitamin B-12: 0.0 %
Vitamin B-6: 42.5 %
Vitamin C: 80.2 %