Moroccan aubergine & chickpea salad

Recipe uploaded by

Mary Cadogan

11 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

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• Caca

  29 February 2008

  Caca rated and commented on this recipe

  

  Excellent!

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• FOod

  08 March 2008

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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

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• Katja

  29 June 2009

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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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