Thursday, 28 June 2018

Aubergine, chickpea & feta salad

Hi and welcome to our Veggie Kitchen. Now Summer is here we will have lots of salads and summer dishes. This aubergine dish is a lovely lunch for two.



(serves 2)


2 aubergines

5 tbsp olive oil

400g can chick peas drained

4 tomatoes cut in chunks

1 clove garlic crushed

100g feta cheese crumbled

parsley or coriander leaves to garnish


Preheat the oven to 200C or Gas Mark 6.

Cut the aubergines in half lengthways then again into thick semi-circles. Put in a roasting tin and add 4tbsp oil. Roast for 20 or 25 minutes until soft. Mix in the chickpeas and tomatoes and roast for a further 10 minutes.

Remove from oven and mix in the remaining oil and crushed garlic.

Put into a large serving bowl and scatter over the crumbled feta cheese, chopped parsley or coriander leaves.

Serve with lemon wedges.

Pitta Bread would go well or crusty bread and plain yogurt.