Moroccan aubergine & chickpea salad

Recipe uploaded by

Mary Cadogan

18 ratings

Recipe by Mary Cadogan

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1. 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.
2. 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.

263 kcalories, protein 7g, carbohydrate 17g, fat 19 g, saturated fat 2g, fibre 6g, salt 0.35 g

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• guldtjej

  17 February 2008

  guldtjej rated this recipe

  

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• Caca

  29 February 2008

  Caca rated and commented on this recipe

  

  Excellent!

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• FOod

  08 March 2008

  FOod rated this recipe

  

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• Paul N London

  31 May 2008

  Paul N London rated and commented on this recipe

  

  this is a great salad - one for my binder for sure

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• Angfen

  16 June 2008

  Angfen rated and commented on this recipe

  

  Strange taste...

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• Kokosan

  03 September 2008

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• Karen A

  30 December 2008

  Karen A rated and commented on this recipe

  

  Loved it! I used the dressing to brush aubergines before cooking & this gave the aubergines a wonderful flavour.

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• tanyah

  07 February 2009

  tanyah rated and commented on this recipe

  

  Love it! A great side dish for a vegetarian feast - always gets polished off

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• Lynn

  14 April 2009

  Lynn commented on this recipe

  Delicious, even on it's own!

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• Ellen

  09 May 2009

  Ellen rated and commented on this recipe

  

  This was great. I've never been too keen on Aubergine but the combination of the flavours and textures was really lovely. It's better eaten the day you make it. I only used one Aubergine and there was enough for 2 meals. Work mates were jealous when I opened up my lunch box and I've passed the recipe on!

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• amyjaneb

  11 May 2009

  amyjaneb rated this recipe

  

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• Katja

  29 June 2009

  Katja rated this recipe

  

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• PEARLS GRUB

  27 July 2009

  PEARLS GRUB rated and commented on this recipe

  

  I found this very easy to do. I had a courgette in the fridge so grilled this along with the aubergine. We loved it and will certainly cook again

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• mmmmmmmmlekker

  30 July 2009

  mmmmmmmmlekker rated and commented on this recipe

  

  this is a really nice one! I just had it and it tasted great! Put this in my binder immediately.

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• caro

  18 August 2009

  caro rated and commented on this recipe

  

  Delicious. Every time I make it someone asks for the recipe. I changed the paprika for smoked paprika (my latest addiction).

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• Lukash Beeharry

  19 September 2009

  Lukash Beeharry commented on this recipe

  Great veggie dish. Griddled the Aubergines for extra flavour, and used smoked paprika as per Caro's suggestion above. Delicious!

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• littlemissme

  07 October 2009

  littlemissme rated and commented on this recipe

  

  Absolutely yummy and easy to make! great for a quick lunch

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• Alexa

  08 October 2009

  Alexa commented on this recipe

  Delicious - great for lunch!

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• Kathryn

  15 October 2009

  Kathryn rated and commented on this recipe

  

  Just made this and it was a really nice light meal (or side dish). I added chopped garlic to the dressing, which really gave an extra kick and used parsely instead of corriander as I don't like that. Was very easy (but needed to cook the aubergine for more than the recommended time).

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• sbean

  07 November 2009

  sbean rated and commented on this recipe

  

  very tasty! although it was a bit aubergine heavy so i just use one now

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http://www.bbcgoodfood.com/recipes/2940/

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Ingredients

• 2 aubergines
• 2-3 tbsp olive oil
• 400g can chickpeas
• good bunch fresh coriander , roughly chopped
• 1 red onion , finely chopped

FOR THE DRESSING

• 1 tsp each paprika and ground cumin
• 1 tsp clear honey
• 1 lemon , juice only
• 4 tbsp olive oil

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Difficulty and servings

Serves 4 - 6

Preparation and cooking times

Prep 15 mins

Cook 20 mins

Vegetarian, Super healthy

Ingredients

• 2 aubergines
• 2-3 tbsp olive oil
• 400g can chickpeas
• good bunch fresh coriander , roughly chopped
• 1 red onion , finely chopped

FOR THE DRESSING

• 1 tsp each paprika and ground cumin
• 1 tsp clear honey
• 1 lemon , juice only
• 4 tbsp olive oil

263 kcalories, protein 7g, carbohydrate 17g, fat 19 g, saturated fat 2g, fibre 6g, salt 0.35 g

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