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Level 1, 377 New South Head Road
Double Bay, NSW, 2028
Australia

+61434109922

Stephanie Malouf | Accredited Practicing Nutritionist

Moroccan Spiced Eggplant Salad With Chickpeas & Onion Rings

Conscious Recipes

Moroccan Spiced Eggplant Salad With Chickpeas & Onion Rings

Stephanie Malouf Nutrition

Servings: 2 main / 4 sides

Eggplant, or to the Europeans known as aubergine. Sounds so much more exotic doesn't it?! Either way it's a delicious vegetable that can be used in so many ways. When we're recommended to eat 5 serves of veggies per day to get a sufficient amount of nutrients, versatility is essential. Here is one delicious way to incorporate more eggplant into your diet as well as getting a nutrient dense, fibre loaded and balanced meal in your belly.

Eggplant contains an antioxidant called nasunin which prevents new blood vessels from forming and thus potentially cancer fighting and anti-ageing. This same antioxidant is present in plants, protecting them from sun damage, potentially having the same effect on humans. In order to get the benefits of this antioxidant, you need to eat the skin, so make sure you thoroughly wash your eggplant and leave the skin on.
 

Ingredients - Salad

  • 1 medium-sized eggplant
  • 1 small spanish onion
  • 4 big handfuls baby spinach
  • 2 tsp Moroccan spice
  • 1/4 cup feta cheese, cubed
  • 400g chickpeas
  • 1.5 tbsp olive oil
  • 1/2 tsp sea salt

Tahini Dressing

  • 1 tbsp tahini
  • 2 tbsp yoghurt
  • 1 tbsp lemon juice
  • 1 tsp honey
     

Method:

  1. Preheat the oven to 180 degrees celsius (fan forced) & line a baking tray with baking paper 

  2. Cut the eggplant into 1-inch thick pieces & place on the baking tray

  3. Sprinkle the Moroccan spice all over the eggplant

  4. Peel the onion, slice into rings & add to one side of the baking tray with the eggplant 

  5. Pour the olive oil over the eggplant & onion rings & sprinkle with salt

  6. Use your hands to gently massage the spice into the eggplant pieces.

  7. Place into the oven & cook the onion rings for approx 20 mins then remove from the baking tray. Continue to cook the eggplant for another 10 minutes or until lightly golden & cooked through.

  8. Drain & thoroughly rinse the chickpeas 

  9. Once the onion rings & eggplant are at room temperate, add to a salad bowl along with the chickpeas, feta cheese & baby spinach.

  10. Combine all the ingredients in the dressing & pour over when ready serve

  11. Additional Serving Suggestions: Lamb & Roasted Walnuts