- 0:30 Cook
- 4 Servings
- Capable cooks
Paneer and eggplant are coated in cumin, paprika and sesame seeds then baked until soft to make this speedy salad.
Ingredients
- 2 medium eggplants, trimmed, halved lengthways
- 200g paneer, cut into 2cm pieces
- 2 teaspoons sesame seeds
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 80ml (1/3 cup) olive oil
- 1 lemon
- 2 x 400g cans chickpeas, rinsed, drained
- 150g cherry tomatoes, halved
- 1 cup fresh basil leaves, torn
- 1 cup fresh continental parsley leaves, chopped
- 1/2 cup fresh mint leaves, chopped
- 1 garlic clove, crushed
- 90g (1/3 cup) Greek-style natural yoghurt
Method
- Step 1Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Cut the eggplant crossways into 2cm-thick slices. Combine the eggplant and paneer in a large bowl. Combine the sesame seeds, cumin, paprika, and 2 tablespoons of the oil in a small bowl. Add cumin mixture to the eggplant mixture and toss to coat. Spread over the lined tray. Season with salt and pepper. Bake in oven for 15 minutes or until golden.
- Step 2Meanwhile, use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel the rind from the lemon. Use a small sharp knife to remove the white pith from the rind. Cut the rind into very thin strips.) Juice the lemon. Combine the lemon rind, lemon juice, chickpeas, tomato, basil, parsley, mint, garlic and remaining oil in a large bowl. Season with salt and pepper.
- Step 3Add the warm eggplant mixture to the chickpea mixture. Toss to combine. Divide among serving bowls. Top with a dollop of the yoghurt to serve.
Nutrition
1945 kj
Energy
30g
Fat Total
7g
Saturated Fat
13g
Fibre
22g
Protein
28g
Carbs (total)
All nutrition values are per serve
Notes
Shopping tip: You’ll find paneer – an Indian cheese – in the chilled section near the deli counter at Woolworths.
With a twist: Eggplant and haloumi kebabs with chickpea salad: Omit sesame seeds. Replace the paneer with haloumi. In step 1, preheat a barbecue grill or chargrill on high. Thread eggplant mixture onto skewers. Cook on grill, turning occasionally, for 10 minutes. Serve with the salad and yoghurt.
- Author: Heidi Flett
- Image credit: Steve Brown
- Publication: Australian Good Taste
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