Chargrilled eggplant, zucchini and tomato salad
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Time to make:
$3.80 per serve
(at time of publication)
Full ingredients list:
2 medium eggplants, sliced into rounds
4 zucchini, sliced diagonally
3 large tomatoes, sliced
400g can no-added-salt chickpeas, rinsed, drained
1/3 cup chopped flat-leaf parsley
1/4 cup lemon juice
1 small garlic clove, crushed
1 tablespoon olive oil
1/2 teaspoon cumin seeds, toasted
4 mixed-grain bread rolls, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Heat barbecue hotplate to high or set a large grill pan over medium heat. Spray eggplant and zucchini slices with olive oil; cook, in batches, for 3 minutes per side, or until tender.
Step 2 Arrange chargrilled vegies on a large serving plate with tomato slices. Top vegies with chickpeas and scatter with chopped parsley.
Step 3 Toast cumin seeds in a small, dry non-stick frying pan set over medium heat for 1–2 minutes, or until seeds are fragrant.
Step 4 Whisk lemon juice, crushed garlic, olive oil and cumin seeds in a small bowl to make dressing. Drizzle dressing over salad.
Step 5 Serve chargrilled vegie salad with mixed-grain bread rolls.
About this recipe
First published: January 2015