Indian Eggplant Salad

Cook time 30 minutes
Servings 4

Ingredients

Naan bread flatbread, cut into chunks
1 large eggplant, cut into 3cm cubes
2 tbsp vegetable oil
1 tsp cumin seeds, lightly toasted
1 tsp garam masala, lightly toasted
½ bunch coriander, washed and roughly chopped
½ bunch mint, washed and roughly chopped
1 can chickpeas, drained and rinsed
½ red onion, finely sliced

¼ cup Greek yoghurt
1 long green chilli
1 tbsp mango chutney
Juice of ½ lemon

Indian Eggplant Salad

Method

Preheat the oven to 180°C.

Place the eggplant, naan, oil and spices and salt into a bowl and toss. Scatter on a lined baking tray and roast in the oven for 20 minutes. Remove from the oven and cool slightly.

In a small food processor blitz the yoghurt, chilli, mango chutney and lemon juice.

In a large bowl toss the eggplant, naan, herbs, chickpeas and onion. Pour over the sauce and toss again before serving.