Recipe – Spicy eggplant & chickpea salad with paprika yoghurt
INGREDIENTS:
●Ingredients (serves 4)
●1 large (about 650g) eggplant, trimmed, coarsely chopped
●2 tsp ground cumin
●3 tsp paprika
●Olive oil spray
●2 x 250g punnets cherry tomatoes
●130g (1/2 cup) low-fat Greek-style natural yoghurt
●1 tbs fresh lemon juice
●6 shallots, trimmed, thinly sliced
●1 long fresh green chilli, seeded, thinly sliced
●400g can chickpeas, rinsed, drained
●1/4 cup chopped fresh coriander
●100g baby spinach leaves
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