Baked Aubergine & a Chickpea Salad
Ingredients
- 1 Aubergine / Eggplant
- 1 Courgette / Zucchini
- 1 small can of Chickpeas / Gabanzo Beans
- 2 Spring or Salad / Green Onions
- 1 Celery Stick / Stalk
- 6 cherry tomatoes
- 1/2 tsp garlic granules
- 1/2 tsp cumin + 1/2 tsp sumac
- 1 tbsp olive oil (+ extra for frying)
- 1 tsp balsamic vinegar
- squeeze of lemon juice/black pepper
Instructions
- Preheat your oven to 190 degrees C. Slice off the ends of an aubergine and slice it down the middle. Scoop out the flesh of aubergine (leaving a 1cm rim all of the way around). Sprinkle with olive oil and bake for 30 minutes until soft.
- Chop up the remaining vegetables (celery, spring onion and courgette) including the aubergine flesh and cherry tomatoes and fry until tender (in a little oil) with the cumin, garlic granules and sumac.
- When the aubergine 'boats' are baked/golden, remove from the oven and pour over your softened vegetables into aubergine boats.
- Serve with the chickpeas marinated in the oil, balsamic vinegar, lemon juice and black pepper (mix together before pouring over). Enjoy!!
Notes
Tip - You can serve the dish with yoghurt and can mix cucumber pieces through chickpea salad.
Recipe by Nics Nutrition at https://yjxiioav.top/aubergine-bake-chickpea-salad/