Cherry tomato with chickpeas and aubergine

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Prep Time: 00:10
Servings: 4
Cooking Time: 00:05
  • 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
  • - olive oil
  • 2 - garlic cloves, crushed
  • 45ml - balsamic vinegar
  • 15ml - dried basil
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.

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April 2023

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