Roast aubergine salad with chickpeas and tamarind
- June 2015
- Serves 4
- Hands-on time 5 min, oven time 10-15 min
Aubergine has the power to turn side salads into mains — you’ll love the meaty texture it adds to this hearty salad recipe from Anjali Pathak.
If you love the combination of aubergine and chickpeas, give Elly Pear’s aubergine, tomato and chickpea traybake a try.
- Vegetarian recipes
- 13g (3.5g saturated)
- 17g (8.3g sugars)
“This is perfect to have when you fancy something that’s good for you but you feel in need of a few carbohydrates to bulk it out. Aubergines are one of the best ingredients to pair with spices as they are like sponges and soak up any favours you put them with. You can either cook the aubergines in a griddle pan or roast them in an oven. Here I’ve made a marinade that handily doubles as a dressing.” Anjali Pathak
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