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Spicy eggplant & chickpea salad with paprika yoghurt

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Spicy eggplant & chickpea salad with paprika yoghurt
Spicy eggplant & chickpea salad with paprika yoghurt
  • 0:20 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

Eating meat-free once a week is good for you, but this recipe gives you even more reasons to go vego – it’s super healthy, super tasty and budget friendly, too.

Ingredients

  • 1 large (about 650g) eggplant, trimmed, coarsely chopped
  • 2 teaspoons ground cumin
  • 3 teaspoons paprika
  • Olive oil spray
  • 2 x 250g punnets cherry tomatoes
  • 130g (1/2 cup) low-fat Greek-style natural yoghurt
  • 1 tablespoon fresh lemon juice
  • 6 shallots, trimmed, thinly sliced
  • 1 long fresh green chilli, seeded, thinly sliced
  • 400g can chickpeas, rinsed, drained
  • 1/4 cup chopped fresh coriander
  • 100g baby spinach leaves

Method

  • Step 1
    Preheat oven to 200ºC. Line a large baking tray with non-stick baking paper. Place the eggplant, cumin and 2 teaspoons of the paprika in a bowl. Toss to coat. Place the eggplant, in a single layer, on the prepared tray. Spray with oil. Roast for 25 minutes.
  • Step 2
    Meanwhile, line another baking tray with non-stick baking paper. Place the tomatoes on the tray. Season with pepper and spray with oil. Roast for 12 minutes or until soft.
  • Step 3
    Combine the yoghurt, lemon juice and remaining paprika in a small bowl.
  • Step 4
    Combine eggplant, tomatoes, shallot, chilli, chickpeas, coriander and spinach in a bowl. Divide among serving dishes. Serve with the paprika yoghurt.
  • Heart friendly
  • High fibre
  • High protein
  • Low cholesterol
  • Low fat
  • Low kilojoule
  • Low sodium
  • Lower gi
  • Vegetarian

Nutrition

  • 778 kj

    Energy

  • 4g

    Fat Total

  • 1g

    Saturated Fat

  • 10g

    Fibre

  • 9g

    Protein

  • 4mg

    Cholesterol

  • 195.66mg

    Sodium

  • 12g

    Carbs (sugar)

  • 22g

    Carbs (total)

All nutrition values are per serve
  • Author: Chrissy Freer
  • Image credit: Brett Stevens
  • Publication: Australian Good Taste

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