Fish Trip Cafe

——————————

— Chickpea & Aubergine Salad (serves 4) —

1 aubergine, cut into 1/2 inch thick slices

Sea salt

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.