Eggplant spinach salad

Name: Eggplant spinach salad
Cook time: 10 min
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

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

Eggplant spinach salad

Ingredients

Method

Categories