Eggplant salad with harissa yoghurt

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

Recipe «Eggplant salad with harissa yoghurt» presented in category Recipes / Vegetarian, 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: 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.

Ingredients:

• 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 

Instructions

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.