Spiced eggplant & chickpea salad with yoghurt

Recipes / Salads

Paneer and eggplant are coated in cumin, paprika and sesame seeds then baked until soft to make this speedy salad.

Recipe «Spiced eggplant & chickpea salad with yoghurt» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 2 medium eggplants, trimmed, halved lengthways, 200g paneer, cut into 2cm pieces, 2 tsp sesame seeds, 1 tsp ground cumin, 1 tsp ground paprika , 80ml olive oil, 1 lemon, 2 x 400g cans chickpeas, rinsed, drained , 150g cherry tomatoes, halved, 1 cup fresh basil leaves, torn, 1 cup fresh continental parsley leaves, chopped, 1/2 cup fresh mint leaves, chopped, 1 garlic clove, crushed, 90g Greek-style natural yoghurt.

Ingredients:

  • 2 medium eggplants, trimmed, halved lengthways 
  • 200g paneer, cut into 2cm pieces 
  • 2 tsp sesame seeds 
  • 1 tsp ground cumin 
  • 1 tsp ground paprika 
  • 80ml olive oil 
  • 1 lemon 
  • 2 x 400g cans chickpeas, rinsed, drained 
  • 150g cherry tomatoes, halved 
  • 1 cup fresh basil leaves, torn 
  • 1 cup fresh continental parsley leaves, chopped 
  • 1/2 cup fresh mint leaves, chopped 
  • 1 garlic clove, crushed 
  • 90g Greek-style natural yoghurt 

Instructions

  1. 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.
  2. 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.
  3. 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.