Warm Roasted Eggplant Salad

For a healthy meal ready in 30 minutes, try this recipe for eggplant salad.

The ingredient of Warm Roasted Eggplant Salad

• 2x 350g eggplants halved lengthwise
• 1 clove garlic finely chopped
• 60ml 1 4 cup olive oil
• 250g cherry tomatoes quartered
• 400g can chickpeas rinsed drained
• 1 cup mint leaves
• 1 cup flat leaf parsley
• 2 spring onions thinly sliced on the diagonal
• 1 2 teaspoon dried chilli flakes
• 95g 1 3 cup tamar valley greek style yoghurt
• 1 2 lemon juiced

The Instruction of warm roasted eggplant salad

• preheat oven to 200c fan forced line a large oven tray with foil and lightly grease using a small knife cut a crosshatch pattern three quarters of the way into flesh of each eggplant half then place flesh side up on tray combine garlic and 2 tablespoons oil in a small bowl then brush over eggplant flesh season with salt and pepper roast for 20 minutes or until top is golden and flesh is tender
• meanwhile to make dressing whisk yoghurt lemon juice and 2 tablespoons water in a bowl season makes 100ml
• combine tomatoes chickpeas herbs and onions in a bowl drizzle over remaining 1 tablespoon oil season then gently toss to combine
• divide eggplant halves among plates and top with tomato and chickpea salad drizzle with yoghurt dressing and scatter with chilli flakes to serve

Nutritions of Warm Roasted Eggplant Salad

calories: 278 435 calories
calories: 17 grams fat
calories: 3 grams saturated fat
calories: 19 grams carbohydrates
calories: 10 grams sugar
calories: n a
calories: 8 grams protein
calories: 4 milligrams cholesterol
calories: 188 13 milligrams sodium
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calories: nutritioninformation