Spicy eggplant & chickpea salad with paprika yoghurt

Eating meat-free once a week is good for you, but this recipe gives you even more reasons to go vego - its super healthy, super tasty and budget friendly, too.

Recipe «Spicy eggplant & chickpea salad with paprika yoghurt» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1 large eggplant, trimmed, coarsely chopped, 2 tsp ground cumin, 3 tsp paprika, Olive oil spray, 2 x 250g punnets cherry tomatoes , 130g low-fat Greek-style natural yoghurt, 1 tbsp fresh lemon juice, 6 shallots, trimmed, thinly sliced , 1 long fresh green chilli, seeded, thinly sliced, 400g can chickpeas, rinsed, drained, 1/4 cup chopped fresh coriander, 100g baby spinach leaves.

Ingredients:

• 1 large eggplant, trimmed, coarsely chopped 
• 2 tsp ground cumin 
• 3 tsp paprika 
• Olive oil spray 
• 2 x 250g punnets cherry tomatoes 
• 130g low-fat Greek-style natural yoghurt 
• 1 tbsp fresh lemon juice 
• 6 shallots, trimmed, thinly sliced 
• 1 long fresh green chilli, seeded, thinly sliced 
• 400g can chickpeas, rinsed, drained 
• 1/4 cup chopped fresh coriander 
• 100g baby spinach leaves 

Instructions

1. Preheat oven to 200ºC. Line a large baking tray with non-stick baking paper. Place the eggplant, cumin and 2 teaspoons of the paprika in a bowl. Toss to coat. Place the eggplant, in a single layer, on the prepared tray. Spray with oil. Roast for 25 minutes.
2. Meanwhile, line another baking tray with non-stick baking paper. Place the tomatoes on the tray. Season with pepper and spray with oil. Roast for 12 minutes or until soft.
3. Combine the yoghurt, lemon juice and remaining paprika in a small bowl.
4. Combine eggplant, tomatoes, shallot, chilli, chickpeas, coriander and spinach in a bowl. Divide among serving dishes. Serve with the paprika yoghurt.