— Chickpea & Aubergine Salad (serves 4) —
1 aubergine, cut into 1/2 inch thick slices
3 tablespoons olive oil
1/2 red onion, thinly sliced
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
Some lemon zest, very finely chopped
3 tablespoons chopped flat leaf parsley
1 can (400g) chickpeas
Freshly ground black pepper
Brash the aubergine slices with the olive oil and sprinkle with some sea salt.
Heat a large frying-pan over a medium heat. Fry the aubergine until browned and soft on both sides, about 10-12 minutes. Remove from the heat and leave to cool.
In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil and lemon juice.
Drain and rinse the chickpeas, place into a bowl with the aubergine, red onion, lemon zest and parsley. Toss with the dressing, sprinkle with back pepper.