Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 large (about 650g) eggplant, trimmed, coarsely chopped

  3. 2 tsp ground cumin

  4. 3 tsp paprika

  5. Olive oil spray

  6. 2 x 250g punnets cherry tomatoes

  7. 130g (1/2 cup) low-fat Greek-style natural yoghurt

  8. 1 tbs fresh lemon juice

  9. 6 shallots, trimmed, thinly sliced

  10. 1 long fresh green chilli, seeded, thinly sliced

  11. 400g can chickpeas, rinsed, drained

  12. 1/4 cup chopped fresh coriander

  13. 100g baby spinach leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200ºC. Line a large baking tray with non-stick baking paper. Place the eggplant, cumin and 2 teaspoons of the paprika in a bowl. Toss to coat. Place the eggplant, in a single layer, on the prepared tray. Spray with oil. Roast for 25 minutes.

  2. Meanwhile, line another baking tray with non-stick baking paper. Place the tomatoes on the tray. Season with pepper and spray with oil. Roast for 12 minutes or until soft.

  3. Combine the yoghurt, lemon juice and remaining paprika in a small bowl.

  4. Combine eggplant, tomatoes, shallot, chilli, chickpeas, coriander and spinach in a bowl. Divide among serving dishes. Serve with the paprika yoghurt.


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