Monday, 11 February 2019 / Topics:
- Time 30 minutes
- Serves 4
- Difficulty easyPeasy
Ingredients
- 4 Small eggplants
- 2 Tablespoons smoked paprika
- 2 Tablespoons olive oil
- 400g Can chickpeas, rinsed and drained
- 2 Tablespoons red wine vinegar
- ½ Bunch flat leaf parsley, leaves picked
- 2 Tablespoons currants
- 2 Shallots, sliced thinly
Salsa verde:
- 1 Clove of garlic
- 2 Tablespoons capers
- Zest and juice of two lemons
- 1 Bunch basil
- ½ Bunch flat leaf parsley
- 2 Tablespoons olive oil
Method
- Preheat oven to 200oC. Cut eggplant in half lengthways then score in a cross pattern without cutting through the skin. Rub smoked paprika into the eggplant incisions and drizzle with olive oil. Place eggplant, cut side up, onto a lined tray and roast for 25-30 minutes or until golden brown and tender.
- Place all salsa verde ingredients into a blender and puree until smooth. Add ¼ cup water if required to assist blending.
- Combine chickpeas, red wine vinegar, picked parsley leaves, currants and shallots in a bowl. Set aside.
- Spoon salsa verde into the middle of serving plates. Top with eggplant and chickpea tabouli and then serve.
(Nutrition information is per serve)
- Energy 1440kj
- Total Fat 21.2g
- Sat Fat 3.2g
- Total Carb 24.6g
- Sugar 13.6g
- Sodium 266mg
- Protein 8.5g
- Fibre 13.0g
