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Baked Aubergine & a Chickpea Salad

Ingredients

Instructions

  1. Preheat your oven to 190 degrees C. Slice off the ends of an aubergine and slice it down the middle. Scoop out the flesh of aubergine (leaving a 1cm rim all of the way around). Sprinkle with olive oil and bake for 30 minutes until soft.
  2. Chop up the remaining vegetables (celery, spring onion and courgette) including the aubergine flesh and cherry tomatoes and fry until tender (in a little oil) with the cumin, garlic granules and sumac.
  3. When the aubergine 'boats' are baked/golden, remove from the oven and pour over your softened vegetables into aubergine boats.
  4. Serve with the chickpeas marinated in the oil, balsamic vinegar, lemon juice and black pepper (mix together before pouring over). Enjoy!!

Notes

Tip - You can serve the dish with yoghurt and can mix cucumber pieces through chickpea salad.

Recipe by Nics Nutrition at https://nicsnutrition.com/aubergine-bake-chickpea-salad/