This salad is lively with Mediterranean flavours: sautéed eggplant, olive oil, feta cheese, chickpeas, mint and lemon juice.
1 large eggplant
1/3 cup olive oil
150 g baby spinach leaves
1 cup cooked chickpeas
200 g feta cheese, crumbled
1 small Spanish onion, thinly sliced
1/4 cup fresh mint leaves, shredded
2 tablespoons lemon juice
Add to shopping list
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:15min › Cook:6min › Extra time:4min › Ready in:25min
Thinly slice the eggplant and brush the slices with half the oil. Place in a large nonstick frying pan over medium-high heat and cook for 2 to 3 minutes on each side until golden.
Place the spinach on a serving platter and top with the eggplant, chickpeas, feta cheese, onion and mint.
Combine the remaining oil with the lemon juice. Pour the dressing over the salad and serve at room temperature.
Did you know?
• As long as minimum quantities of salt or oil are used in the preliminary cooking, eggplants can be comfortably low in kilojoules. • Eggplants are really a fruit but are always treated as a vegetable. Like many other plant foods, they are a good source of dietary fibre.