Eggplant salad with harissa yoghurt

Cooking Vegetarian Eggplant salad with harissa yoghurt

The rich flavours of the Middle East make their way into this heart roast eggplant side.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat the oven to 200C/180C fan forced. Line a large baking tray with non-stick baking paper. Place the eggplant and onion in a single layer on the tray. Sprinkle with the cumin. Spray with olive oil and season with pepper. Roast, turning once, for 25 minutes or until tender.
  2. Meanwhile, thinly shred the spinach. Place in a large bowl with the chickpeas.
  3. For yoghurt dressing, whisk together the yoghurt, harissa and lemon juice in a bowl.
  4. Add the dressing to spinach salad. Toss gently to coat. Arrange the eggplant slices, slightly overlapping, on a serving platter. Top with the spinach salad and onion. Sprinkle with coriander.

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2 small eggplants, cut into 1cm-thick rounds
2 red onions, cut into thin wedges
1 tsp ground cumin
1 small bunch English spinach, trimmed, rinsed, well drained
400g can chickpeas, rinsed, drained
Fresh small coriander leaves, to serve
70g natural yoghurt
1 tsp harissa paste
2 tsp lemon juice

Adv

Autors
Preparation time
20
Cooking time
25
Difficulty
Medium
Serves
people
Method
Baking
Category
Vegetarian
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