Grilled aubergine salad
Chargrilled aubergines are combined with chickpeas, cucumber, tomatoes and rocket in this delicious aubergine salad. Top with fresh herbs, a lemony dressing and toasted pine nuts. This salad is a great vegan or vegetarian lunch or side dish.
Ingredients
- 2 tablespoons pine nuts toasted
- 1 small cucumber diced
- 50 g rocket (arugula)
- 250 g baby plum tomatoes halved
- 240 g cooked chickpeas a 400g tin, drained and rinsed
- 330 g Pelagonia chargrilled aubergine (eggplant) roughly chopped
- Small handful fresh herbs eg parsley, basil, oregano, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper
Instructions
- Lightly toast 2 tablespoons of pine nuts in a dry frying pan for a minute or two until turning brown and smelling fragrant.
- Wash your rocket leaves and dry in a salad spinner if you have one. Combine the rocket leaves with chopped tomatoes and cucumber.
- Add the chickpeas.
- Next add the chargrilled aubergine slices.
- Add the chopped fresh herbs, along with a tablespoon olive oil and a tablespoon lemon juice. Mix well and season with salt and pepper.
- Top with the toasted pine nuts and serve.
Notes
- You may wish to slice the chargrilled aubergine slices as they’re quite large. However, this is down to your personal preference.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 418kcalCarbohydrates: 54gProtein: 16gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gSodium: 36mgPotassium: 1364mgFiber: 17gSugar: 18gVitamin A: 1386IUVitamin C: 45mgCalcium: 151mgIron: 6mg
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