Recipe: Eggplant Excellence
Grilled Eggplant and Chickpea Salad
• 1 large eggplant, sliced into 1 cm rounds
• 1 cup cooked chickpeas
• 1 clove garlic, crushed
• 75gm tahini
• 50ml lemon juice
• 50ml water
• ½ cup flat leaf parsley
• 1 red chilli, finely sliced
• 1 golden shallot, peeled and finely sliced
Lightly spray or brush the eggplant slices with oil and char-grill on both sides until well coloured and soft. Cool and slice into 1cm strips
Whisk together the garlic, tahini, lemon juice and water and season with salt and black pepper.
Mix the eggplant with the chickpeas, parsley, chilli and shallot and dress with the tahini and lemon dressing.