Chickpea, Eggplant, Basil & Tomato Salad
Ingredients
- 1/4 cup extra virgin olive oil
- 500g Lebanese eggplant, halved
- 2 tbsp Gourmet Garden Garlic
- 1 tsp balsamic vinegar
- 1 tbsp Gourmet Garden Basil
- 400g chickpeas, drained & rinsed (see tip)
- 1 punnet cherry tomatoes, halved
- 50g baby spinach leaves, washed
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.
