Paneer and eggplant are coated in cumin, paprika and sesame seeds then baked until soft to make this speedy salad.
- Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Cut the eggplant crossways into 2cm-thick slices. Combine the eggplant and paneer in a large bowl. Combine the sesame seeds, cumin, paprika, and 2 tablespoons of the oil in a small bowl. Add cumin mixture to the eggplant mixture and toss to coat. Spread over the lined tray. Season with salt and pepper. Bake in oven for 15 minutes or until golden.
- Meanwhile, use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel the rind from the lemon. Use a small sharp knife to remove the white pith from the rind. Cut the rind into very thin strips.) Juice the lemon. Combine the lemon rind, lemon juice, chickpeas, tomato, basil, parsley, mint, garlic and remaining oil in a large bowl. Season with salt and pepper.
- Add the warm eggplant mixture to the chickpea mixture. Toss to combine. Divide among serving bowls. Top with a dollop of the yoghurt to serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set