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Basil, Chickpea, Eggplant & Tomato Salad

A colorful salad packed with flavor.

Ingredients
  • 1/4 cup extra virgin olive oil
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  • 18oz 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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  • 14oz chickpeas, drained & rinsed (see tip)
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  • 1lb cherry tomatoes, halved
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  • 2 oz baby spinach
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Method SERVES 4
Step 1
Heat  2 Tbsp. of oil in 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 bowl; and cool. Stir in Gourmet Garden Basil.
Step 3
In a salad bowl, combine chickpeas with eggplant, tomatoes halves, spinach leaves and cooled dressing. Season to taste and serve. Note: Substitute canned chickpeas with 3/4 cup dried ones, cooked. 
 
Gourmet Garden BasilGourmet Garden Garlic
This recipe uses these Gourmet Garden Products
Gourmet Garden Basil
Gourmet Garden Garlic
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