Eggplant spinach salad
Jenny Smith
Cook: 10min
Yield: 2 servings
Dish: Salad
Cuisine: Summer Salad
Ingredients
- 1 onion
- 1-2 tbsp of olive oil
- 1-2 tsp crushed garlic
- 1 eggplant
- 1 carrot
- 1 can of chickpeas
- 2 handfuls of washed spinach leaves
- 3 tbsp tahini
- Juice from half a lemon
Method
- Finely dice everything into 1-2 cm cubes
- Fry onion, garlic and carrots in oil for 2-5 minutes
- Add eggplant and continue to fry for 5-10 minutes until cooked how you like it. Adding more oil as required
- 5 minutes before the end of the cooking, add Tahini, lemon and vinegar
- Taste and adjust to your taste
- Serve like below on fresh spinach leaves with natural yoghurt and mint
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Keywords: Eggplant spinach salad, Eggplant, spinach, salad