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

+61434109922

Stephanie Malouf | Accredited Practicing Nutritionist

Moroccan Spiced Chickpea & Roasted Eggplant Salad

Conscious Recipes

Moroccan Spiced Chickpea & Roasted Eggplant Salad

Stephanie Malouf Nutrition

Serves 6

 Gluten free, dairy free, sugar free, Low GI

INGREDIENTS

Salad - Part 1

  • 1 eggplant
  • 1/2 Spanish onion
  • 2 tsp extra virgin olive oil
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • Pinch of pepper & salt

Salad - Part 2

  • 400g Tin of Chickpeas
  • Juice of ½ lemon
  • 1 tsp extra virgin olive oil
  • 2 handfuls of baby spinach
  • 1/2 bunch of mint, leaves picked
  • 1/2 bunch of parsley, leaves picked
  • Seeds of ½ a pomegranate

Dressing

  • 2 tsp tahini
  • Juice of half a lemon
  • Tbsp warm water (add more for a thinner consistency)
  • Pinch of salt
  • Garlic clove, crushed

METHOD

01: Preheat the oven to 200 degrees celcius, fan forced

02: Cut the eggplant into 1 inch chunks and thinly slice the Spanish onion and place on a baking tray lined with baking paper

03: In a small bowl mix all the spices, salt and pepper together

04: Pour over the extra virgin olive oil and sprinkle over the spice mix and toss through until well combined

05: Cook for 25-30 minutes or until the eggplant is soft and leave to cool

06: Rinse and drain the chickpeas and add to a serving bowl with all the other ingredients in Part 2 and combine well

07: Add the ingredients in part in Part 1 to the salad bowl and combine well

08: Whisk together all the ingredients in the dressing. Pour over the salad and serve

 

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