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Chickpea, Eggplant, Basil & Tomato Salad

A colourful salad packed with flavour.

Ingredients
  • 1/4 cup extra virgin olive oil
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  • 500g Lebanese eggplant, halved
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  • 2 tbsp Gourmet Garden Garlic
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  • 1 tsp balsamic vinegar
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  • 1 tbsp Gourmet Garden Basil
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  • 400g chickpeas, drained & rinsed (see tip)
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  • 1 punnet cherry tomatoes, halved
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  • 50g baby spinach leaves, washed
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Procedure SERVES 4
Step 1
Heat half of oil on a large frying pan. Sauté eggplant in batches for 2-3 minutes each side, until golden & tender. Set aside and cool.
Step 2
Heat remaining oil in same pan on medium. Add Gourmet Garden Garlic and balsamic vinegar and reduce for a minute or so, shaking pan. Remove from heat, pour into a jug and cool. Stir in G
Step 3
In a salad bowl, combine chickpeas with Gourmet Garden Basil, eggplant, tomatoes halves, spinach leaves and cooled dressing. Season to taste and serve. 
 
BasilGarlic
This recipe uses these Gourmet Garden Products
Gourmet Garden Basil
Gourmet Garden Garlic
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