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Prep Time: 00:10
Servings: 4
Cooking Time: 00:05
Ingredients
- 45ml - olive oil
- 500ml - aubergine, cut into strips lengthways (use a medium aubergine)
- 400g - 400g can chickpeas, drained and rinsed
- 200g - cherry tomatoes, rinsed and halved
- 50g - baby spinach, washed
- - salt and freshly ground black pepper, to taste
- - DRESSING:
- - olive oil
- 2 - garlic cloves, crushed
- 45ml - balsamic vinegar
- 15ml - dried basil
Method
An undeniably tasty Middle Eastern-inspired combination.
Heat half the olive oil in a large frying pan. Stir-fry the aubergine strips in two quantities for 2-3 minutes on each side until golden brown and soft. Set aside.
Prepare the dressing: Heat the remaining olive oil in the same pan over a low heat and stir-fry the garlic for a minute or two. Add the vinegar and dried basil and remove from the heat.
Stir through the aubergine, chickpeas, tomato halves and spinach and arrange on a serving platter. Drizzle the dressing over the salad, season to taste with salt and pepper and serve immediately.
Prepare the dressing: Heat the remaining olive oil in the same pan over a low heat and stir-fry the garlic for a minute or two. Add the vinegar and dried basil and remove from the heat.
Stir through the aubergine, chickpeas, tomato halves and spinach and arrange on a serving platter. Drizzle the dressing over the salad, season to taste with salt and pepper and serve immediately.
