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Ingredients
Method
- 2 eggplants
- 3 tbsp olive oil
- 400g tin of chickpeas, drained
- Bunch of coriander, chopped
- 1 chopped red onion
- For the Dressing
- 1 tsp each of ground cumin and paprika
- 1 tsp honey
- 1 lemon, juice only
- 4 tbsp olive oil
- Thickly slice the eggplants, and brush with oil and season well. Grill until browned and very tender, then flip them over and grill on the other side too. Remove from the grill, and cut into quarters. Tip the chickpeas into a bowl with the eggplants, red onion, and coriander.
- Tip all of the dressing ingredients into a clean jam jar, screw on the top, and shake well to combine. Dress the salad liberally, and serve.
20 mins
4 serving
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