- 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 1Preheat 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 2Meanwhile, 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 3Combine the yoghurt, lemon juice and remaining paprika in a small bowl.
- Step 4Combine 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
