Ingredients

The following ingredients have 5 Servings
  • 2 aubergines
  • 2-3 tbsp olive oil
  • 400g can chickpeas
  • good bunch fresh coriander , roughly chopped
  • 1 red onion , finely chopped
  • 1 tsp each paprika and ground cumin
  • 1 tsp clear honey
  • 1 lemon , juice only
  • 4 tbsp olive oil

Instruction

  • Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total. Remove from the grill and cut each slice into quarters.
  • Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander and red onion. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the salad.