By Sprout, 1st March 2017. Topics: Summer, Vegetarian, Eggplant

One of our favourite recipes for a delicious mid-week meal or to kick-start your weekend.

Ingredients

  • 4 Small eggplants
  • 2 Tablespoons smoked paprika
  • 2 Tablespoons olive oil
  • 400g Can chickpeas, rinsed and drained
  • 2 Tablespoons red wine vinegar
  • ½ Bunch flat leaf parsley, leaves picked
  • 2 Tablespoons currants
  • 2 Shallots, sliced thinly
  • Salsa verde:
  • 1 Clove of garlic
  • 2 Tablespoons capers
  • Zest and juice of two lemons
  • 1 Bunch basil
  • ½ Bunch flat leaf parsley
  • 2 Tablespoons olive oil

Method

  1. Preheat oven to 200oC. Cut eggplant in half lengthways then score in a cross pattern without cutting through the skin. Rub smoked paprika into the eggplant incisions and drizzle with olive oil. Place eggplant, cut side up, onto a lined tray and roast for 25-30 minutes or until golden brown and tender.
  2. Place all salsa verde ingredients into a blender and puree until smooth. Add ¼ cup water if required to assist blending. 
  3. Combine chickpeas, red wine vinegar, picked parsley leaves, currants and shallots in a bowl. Set aside.
  4. Spoon salsa verde into the middle of serving plates. Top with eggplant and chickpea tabouli and then serve.

(Nutrition information is per serve)

Nutritional information

  • Energy 1440kJ
  • Total Fat 21.2g
  • Sat. Fat 3.2g
  • Carbs 24.6g
  • Sugar 13.6g
  • Sodium 266mg
  • Protein 8.5g
  • Fibre 13.0g