Moroccan aubergine & chickpea salad

30-60 minutes 4 servings 400 kcal or less 6 servings aubergine aubergines chick pea chickpea chickpeas clear honey coriander egg plant lemon lemons moroccan paprika red onion red onions salad

N/A

Source

Ingredients

2 aubergines

2-3 tbsp olive oil

400g can chickpeas

good bunch fresh coriander , roughly chopped

1 red onion , finely chopped

1 tsp each paprika and ground cumin

1 tsp clear honey

1 lemon , juice only

4 tbsp olive oil

Method

Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total. Remove from the grill and cut each slice into quarters.

Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander and red onion. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the salad.